d’Eilish Stew

Inspired by Billie Eilish, behold this vegan twist on traditional Irish stew that you’ll want to eat for LUNCH.

Billie and her producer/brother Finneas officially endorsed Kamala Harris via Instagram on September 17, 2024.

“It’s National Voter Registration Day. We are voting for Harris-Walz. The choice is clear. Check your voting status here: iwillvote.com”

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Ingredients

• 2 tablespoons olive oil
• 1 large onion diced
• 3 cloves garlic minced
• 4 large carrots chopped into chunks
• 4 large potatoes peeled and chopped into chunks
• 2 cups mushrooms halved or quartered
• 1 ½ cups green lentils (dry) rinsed
• 6 cups vegetable broth
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley chopped, for garnish

Preparation

Sauté the Veggies

• In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant (about 3-4 minutes).

Add the Veggies

• Stir in the carrots, potatoes, and mushrooms. Cook for another 5-7 minutes until they begin to soften slightly.

Add the lentils and seasonings

• Pour in the lentils, vegetable broth, tomato paste, thyme, rosemary, paprika, bay leaves, salt, and pepper. Stir well to combine.

Simmer

• Bring the stew to a boil, then reduce the heat to low. Cover and let simmer for 30-40 minutes, or until the lentils and vegetables are tender.
• Taste and adjust: Remove the bay leaves. Taste the stew and adjust the seasoning with more salt, pepper, or herbs if needed.

Serve

• Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread or on its own.

Credit

Recipe by People People

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