Vegan Lentil Irish Stew

Vegan Lentil Irish Stew is rich, earthy, and full of healthy vegetables. Make this easy traditional Irish stew with your favorite Guinness beer in a Dutch oven pot on your stovetop. A perfect, easy dinner recipe for St. Patrick’s Day.

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Our family is Italian and German, and we are new to Irish recipes. We love to celebrate St. Patrick’s Day. What better way to expand our planet based recipe collection than with a vegetarian Irish Stew?

We are also cooking our dinner recipes to make them oil and salt-free and all plant based. If you are adding more plant based recipes to your family’s menu, you will love this heart,y full-flavored stew. The beer adds a special depth of flavor.

Add a large loaf of Irish soda bread or any whole grain bread, and you have a quick and easy dinner for any time of the year.

Ingredients

• Celery
• Onion
• Mushrooms
• flour
• 1 Bottle Guinness bear
• Potatoes
• Turnips
• Carrots
• Brown lentils
• Tomato Paste
• Dijon Mustard
• Paprika & Pepper
• Vegetable Broth
• Water
• Parsley

Oil & Salt Free Irish Stew

This recipe does not use any oil or salt. The recipe uses water and beer to saute the vegetables. In this way, you reduce the fat and calories to make a family dinner that is full of healthy lentils and veggies.

If you get your pot nice and hot and add the onions, celery, and mushrooms, allow them to cook without stirring. Then add water a little at a time to keep them from burning, and keep stirring and adding water until the veggies are translucent.

With this method, you cut down on fat and calories and make any saute recipe healthier.

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How to Make Vegan Lentil Irish Stew

1. The first step, as in most of my recipes, is to prepare the veggies. Wash, peel,l and dice all the veggies before you start. (I would not start to make any veggie recipe with my Valdia Chopper – Grab yours here)
2. In a large Dutch oven on the stove top, heat the pot for 2 minutes. Add the diced onions, celery, garlic, and mushrooms to the hot pot and allow to cook for 2 minutes without stirring.
3. Next, add a 1/4 cup of water to the pot and stir. As the mushroom cook they will release their water. If the pot gets too dry, add the other 1/4 cup of water. Sauté for about 5 minutes until the veggies are translucent. 
4. As the veggies saute, you can add some of the beer to keep the cooking going without the veggies burning or sticking to the pot.
5. Lower the heat and add the 1/4 cup of flour, and coat all the veggies, stir and cook for 1 minute.
6. Add the remaining beer and stir, scraping all the bits from the bottom of the pot.
7. Add the potatoes, turnips, carrots, and lentils.
8. Add the vegetable broth and water, stir
9. Add all the remaining ingredients, tomato paste, Dijon mustard, paprika, peppe,r and bring to a boil.
10. Reduce the heat to a simmer and cover. Cook on simmer for 20 minutes or until the lentils are cooked and the veggies are fork tender.
11. Serve with parsley on top and with a loaf of crusty bread.

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