Looking for a traditional St.Patrick’s Day recipe? This is an old standard, re-created as a great vegetarian dish. Of course, it’s a great comfort food as well.
Made with celery, carrots, mushrooms, peas, and brown lentils…with mashed potatoes on top, of course. This recipe can be modified as vegan by eliminating the sour cream in the potatoes and using your favorite substitute for butter.
This recipes serves 6 to 8.
1 cups of brown lentils, cooked according to package instructions
1 leek, washed and chopped
1 stalk of celery, diced
2 carrots, peeled and diced
10 oz of mushrooms, sliced
1 Tbsp of Worcestershire Sauce
2 cloves of garlic
2 Tbsp of extra virgin olive oil
2 Tbsp of all purpose flour
½ cup of Red Wine
1 cup of vegetable stock
3/4 cup of frozen defrosted peas
1 Tsp of fresh rosemary, finely minced
1 tsp of fresh thyme, minced
For the Mashed Potato Topping:
2 lbs of potatoes
1 cup of milk
3 Tbsp of unsalted butter
¼ cup of sour cream
2 Tbsp of unsalted butter
Salt and Pepper to taste
Download the recipe here to see the full instructions.
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