Vegetarian Irish Stew
900ml (1½ pints) Vegetable Stock
400g (14oz) Mushrooms
225g (8oz) Carrot or Parsnips
225g (8oz) Turnips or Swedes
225g (8oz) Celery
110g (4oz) Split Red Lentils
60ml (2floz) Soy Sauce
50g (2oz) Flour
2 Medium Onions, sliced
3-4 tbsp Fresh Parsley, chopped
2 tsp Marmite or other yeast extract
1-2 tsp Worcestershire Sauce
1 tsp Sugar
1 Bay Leaf
¼ tsp Dried Thyme
¼ tsp Rosemary
¼ tsp Marjoram
Salt and Pepper, to taste
Slice the mushrooms and cut the carrots or parsnips into rounds, dice the turnips or swedes and celery.
Slice the onions and fry gently until transparent.
Add the flour mixing thoroughly and cook gently for a few minutes in a large saucepan.
Add the remaining ingredients, mixing well and bring to a boil.
Cover and simmer for about 30 minutes, or until the vegetables are tender.
Taste and adjust seasoning to taste.
Serves: 4-6
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