A comforting and flavorful vegan Irish stew, perfect for any occasion.
Peel and chop the onion into small pieces.
Use a sharp knife to make chopping easier and safer.
Slice the carrots into rounds and dice the turnip into large cubes.
Keep the vegetable pieces uniform for even cooking.
Chop the celery into small pieces and slice the mushrooms.
Clean the mushrooms with a damp cloth instead of washing to prevent them from absorbing water.
In a large pot, heat a splash of water and add the chopped onion. Cook until softened.
Stir frequently to prevent sticking.
Add the carrots, turnip, celery, and mushrooms to the pot. Stir well.
Layer the vegetables to ensure even cooking.
Pour in the water, add the lentils, soy sauce, thyme, rosemary, bay leaf, and bouillon cubes. Stir to combine.
Dissolve the bouillon cubes in hot water before adding for better distribution.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes or until the vegetables are tender.
Check occasionally and stir to prevent sticking.
Season with black pepper and garnish with fresh parsley before serving.
Taste and adjust seasoning to your preference.
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