Irish Lentil Stew

We make an Irish Stew in the deli I work in, and every time I make it I think of St. Patrick's Day.  Well now St. Patrick's Day is just around the corner so I should definitely make it soon!  Seems appropriate. Well, I thought I should make my own version of it at home.  The one I make at work doesn't really have a protein source so I don't consider it a main dish, but I wanted mine to be.  So, I added lentils.  Lentils are my go-to dinner protein most nights of the week, and I love them like crazy.

I added some Irish veggies, potatoes and cabbage, as well as my soup basics, carrots, celery, and onion, and it was really good!  Simple, and quick to make but good.  I shared some with Eric to bring to work, since I made a larger batch than this one I am sharing, and it tasted even better the next day.  If you are looking for something to serve for St. Patty's Day dinner that is healthy and delicious, this is your meal.  But, I also think it is just a good meal to make in general year round.

Irish Lentil Stew

Serves 2

3 cups filtered water

2 garlic cloves, minced

1 small onion, diced (or 1/2 cup)

2 stalks celery, sliced

1 tsp dried thyme

1/2 tsp celery seed

1 bay leaf

1 Tbsp tamari

1/2 cup French lentils

1 medium carrot, sliced

2 cups cubed yellow potatoes

1 cup cabbage, cut into chunks

sea salt to taste

In a medium pot, combine the water, onions, garlic, celery, thyme, bay leaf, celery seed, tamari, and lentils and bring to a boil.  Lower to a simmer and cook for about 20 minutes until the lentils start to soften. Add the carrots, potatoes, and cabbage and cook for about another 10-15 minutes until they are tender.  Taste the soup for seasoning, and add more salt if needed.  Serve!