Hearty Vegan Irish Lentil Stew
Traditional Irish stew contains beef and potatoes, but I make a vegan version at home that is just as delicious! I still use all of the traditional veggies like cabbage, potatoes, onions, and carrots, but instead of the beef I add lentils for protein. They are super delicious in this stew, and trust me, you will not even miss the meat! This is super healthy, yet satisfying, and it is packed with fiber. Serve this for your St. Patrick’s Day dinner if you want to eat healthy but still enjoy something really good.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
In a medium pot, combine the water, onions, garlic, celery, thyme, bay leaf, celery seed, tamari, and lentils and bring to a boil. Lower to a simmer and cook for about 20 minutes until the lentils start to soften. Add the carrots, potatoes, and cabbage and cook for about another 10-15 minutes until they are tender. Taste the soup for seasoning, and add more salt if needed. Serve!
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- Allergen Friendly
- Heart Healthy