A simple dish to make, it only takes about 40 minutes and is a take on the traditional Irish stew. Along with the mash potato it is like a hug on a cold winters day! Its a great winter warming dish and defo one to try for Paddy’s day. A one pot wonder full of flavour and will satisfy the most carnivorous of your mates!
2 tbsp oil
4 cloves garlic
2 medium carrots
1 medium parsnip
1 teaspoon salt
2 bay leaves
Small bunch of fresh thyme
100ml white wine
1 litre veg stock
3 tins of cooked green lentils
3 tablespoons tamari/soy sauce
Salt & black pepper to season
Small bunch chives (20g)
150ml of milk of your choice
Handful of Kale
Salt & Pepper
Heat pan on medium heat and add 2 tbsp oil. Chop onions ad garlic and add to heat stirring occasionally
Finely chop the carrots and parsnip and add along with 1 teaspoon of salt
Chop the leek into decent chunks including the green topside add to the pan
Add bay leaves. Remove the leaves from thyme stalks and add.
Drain the tinned lentils and chickpeas, rinse thoroughly and add to pan
Add the vegetable stock and tamarin (or soy sauce)
Turn heat up to full. Bring pot to boil and reduce to a gentle simmer for about 20 mins
Leaving skin on the potatoes chop them up into bitesized pieces
Put in a separate pot, cover with water and boil until soft (about 15-20 mins)
Remove the main central rib of your kale/cabbage and chop up finely
Remove ends of scallions and chop up into small rounds
Drain cooked potatoes, return to pot and add the kale, scallions, milk and mash
Season to your taste with salt and black pepper
Once cooked and soft, finely chop the parsley and add to pot before serving
Serve Stew alongside colcannon kale mash. Enjoy!
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