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Irish Vegetarian Stew

A delightful, hearty meal combining colorful veggies and wholesome lentils, perfect for chilly evenings or holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Irish, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil For sautéing.
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 medium potatoes, diced
  • 1 medium parsnip, diced
  • 1 cup butternut squash, diced
  • 2 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 cup green lentils, rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • as needed Fresh parsley for garnish

Method
 

Cooking Instructions
  1. In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent.
  2. Add carrots, potatoes, parsnip, and butternut squash, cooking for about 5 minutes until slightly softened.
  3. Pour in vegetable broth, diced tomatoes, and lentils. Stir in thyme, rosemary, salt, and pepper.
  4. Bring to a boil, then reduce heat and let it simmer for 25-30 minutes, or until the vegetables and lentils are tender.
  5. Taste and adjust seasonings if necessary.
  6. Serve warm, garnished with fresh parsley.

Notes

Best paired with crusty bread for dipping or a side salad. Storing leftovers is easy; let cool before transferring to an airtight container. It keeps in the fridge for about 4-5 days and can be frozen for up to 3 months.