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Vegetarian Irish Lentil Guinness Stew
Recipe by Chef Tom Fraker


4 tablespoons Extra Virgin Olive Oil
2 Melissa’s Perfect Sweet Onions, rough chopped
2 teaspoons Garlic Salt
1/4 teaspoon Freshly Ground Pepper
3 large Carrots, cut into bite-sized pieces
2 stalks Celery, chopped small
2 tablespoons All-Purpose Flour
1 lb. Melissa’s Dutch Yellow® Potatoes, halved
22 oz. Guinness Beer
2 cups Vegetable Broth
3 sprigs Fresh Thyme
3 Bay Leaves
1 Package Melissa’s Steamed Lentils
1 tablespoon Corn Starch
2 tablespoons Water

In a Dutch oven or large pot, heat the oil. Add the onion, garlic salt and pepper and caramelize to a semi-dark brown. Next add the carrots and celery and cook for 2 minutes, stirring often. Stir in the flour and cook for 1 minute.

Stir in the rest of the ingredients, except for the lentils and bring to a boil. Reduce the heat and simmer for 1/2 hour or until the potatoes are tender.

Stir in the lentils and simmer for 3 minutes longer. Mix together the corn starch and water and stir into the stew. Simmer for 3 more minutes. Serve with some crusty bread. Makes about 8 servings.