Irish Lentil Stew + Whole Wheat Soda Bread

Rich, earthy, and full of healthy vegetables.

Toast to the luck of the Irish with this hearty stew! This is the perfect dish to celebrate St. Patrick’s Day (or any day, for that matter)! This Irish stew recipe may be meatless, but it still has an incredibly rich, deep flavor thanks to the chunky vegetables and a deliciously thick broth.

Comfort food in the middle of March? You don’t have to ask me twice.

Even though the weather is warming up and spring is almost here, I thought we could sneak in one last hearty recipe for the season. You’re going to want a slice or two of whole wheat soda bread to soak up the broth that’s left in the bottom of the bowl when you’re done with the stew.

Super healthy, yet satisfying, and packed with fiber.  

Irish Lentil Stew

1 tbsp. olive oil 

1 small onion, finely diced

2 cloves garlic, minced

2 medium carrots, diced

3-4 medium potatoes, diced 

1 tbsp. tomato paste

1 tsp. smoked paprika 

2 (15-ounce) canned lentils, undrained

11-ounce *Guinness Beer

Celtic Sea Salt & Cracked Pepper to taste 

Garnish: Fresh parsley, chopped

Heat oil over medium heat in a Dutch oven. Add in onion and sauce until translucent, about 3-4 minutes. Add in garlic, carrots, potatoes and sauté for another 2-3 minutes stirring frequently.

Add tomato paste, smoked paprika and mix to combine. Add lentils and Guiness beer. Cover and bring to a boil and then reduce to a simmer. Cook for 30 minutes and season generously with salt and pepper to taste.

Garnish with plenty of fresh parsley.

*If you prefer not to include alcohol, simply replace the beer with vegetable broth. It will still be delicious!

 

Whole Wheat Irish Soda Bread

Whole Wheat Irish Soda Bread is a breeze to make and so delicious. If you have 5 minutes to spare you can whip up a batch and sit back while it bakes and fills your house with the smell of fresh baked bread.

1 teaspoon neutral flavored oil

4 cups whole wheat flour

1 ½ teaspoons baking soda

1 teaspoon sea salt

2 tablespoons cold grass-fed butter

2 cups buttermilk (or 2 cups milk mixed with 2 tablespoons lemon juice)

Flaky sea salt, to top

Preheat your oven to 400 degrees. Grease a 9″ cast iron pan with a little oil. (If you don’t have a cast iron pan, use a casserole dish or baking sheet with 1 teaspoon neutral flavored oil)

In a large bowl, whisk the whole wheat flour, baking soda, and sea salt. Add the butter and use your fingers to mix it into the flour by rubbing the pieces of butter into the flour until the butter pieces are very fine. Make a well in the center and add the buttermilk. Stir with a wooden spoon or spatula and then use your hands to bring the dough together. It will feel sticky and very heavy.

Make a ball out of the dough and then press the top down slightly on a lightly floured surface. Using a knife, score the top with an X 1″ deep then place the dough in the oiled pan. Top with a generous pinch of flaky sea salt.

Bake in the oven for 30-35 minutes, or until the loaf sounds hollow when you knock on the bottom of it. If you have an instant-read thermometer, the internal temperature should be 200 degrees Fahrenheit.

Let the soda bread cool for 10 minutes before slicing and slathering it in butter and digging in. This bread is best eaten the same day it is made. Warm it in the oven if you eat it a day or two later.