NCR recipes for Lent: Vegans of the Irish lens Guinness

Thirty-four years ago, the Irish Americans and other parishioners of the parish of Saint-Pierre in the District of Columbia organized an elaborate celebration of Ireland and Saint-Patrick with Irish music, dancers, bagpipes, food and beer.

And, with a pandemic exception, the parish DC in the shade of the Capitol has celebrated the emerald island every year since.

The original idea of ​​Pastor then the father. Michael O’Sullivan, the evening begins with a mass of monitoring on Saturday. For a long time, the orchestral ensemble to interpret the mass of Saint-Patrick featuring music composed by Philip Green, but the party continues.

Mass and festivities have included eminent guests over the years, notably the Irish ambassador to the United States, the bishops who were friends of O’Sullivan, a priest of Irish origin, and the judge of the Supreme Court Anthony Kennedy, among others.

In a parish hall of the classic subsoil, everyone was served “foam, sps, salmon and bread of bread”, as O’Sullivan would describe the offers. Entertainment included occasional bagpipes, Irish Dancers of the Culkin School of Traditional Irish Dance in Glen Echo, Maryland and an Irish folk group.

The party was canceled five years ago this month, but resumed in 2022 at the request of Barry Wiegand, a long-standing parishioner and retired assistant lawyer. Sneering with Belgian beer, Barry helped, persuaded and pushed me to help.

I like the kitchen, and with the spices imported from Barry of the Kylemore acres of the county of Galway, Ireland, we started a new tradition of manufacturing Irish lamb stew, which forced me to track down 100 pounds of lamb, all made to houses of more than a dozen voluntary cooks.

The Irish lamb stew is not the place where we head in this column of Lent recipe, but before arriving at the task to be accomplished, allow me to invite you to attend our party on Saturday March 15, 2025, in St. Peter’s, in Washington, DC details here.

So, what is the vegan recipe? I thought we should have vegan options and that we found a Guinness lens stew made with the famous Irish Stout. It sounds right for this weekend. SLAINTE.

Vegan Irish Lentil Guinness Stew

Portions – About 8
Preparation time – 20 minutes
Cook for time – 35 minutes

Ingredients

• 4 tablespoons of extra virgin olive oil
• 2 soft onions, rough chopped
• 6 garlic cloves, finely trenched
• 1/2 teaspoon
• 1/2 teaspoon of garlic salt
• 3 large carrots, cut into pieces the size of a bite
• 2 celery stems, minced small
• 1 Potato Book in Yukon gold or baby gold (or anything), cut into pieces of the size of a bite
• 22 oz. Guinness Irish Stout
• 5 cups of vegetables or mushrooms or broth or broth
• 2 strands of fresh thyme
• 1 bay sheet
• 1 1/2 cup of red or brown lenses, rinsed
• 1 tablespoon of cornstarch
• 2 tablespoons of water

Instructions

1. In a Dutch oven or a large pot, heat the oil until it sparkles. Add the onion, salt and pepper. Caramelize in golden brown.
2. Add the carrots and celery. Cook for 2 minutes, stirring often. Stir in the cornstarch and bake for 1 minute. Add the finely sliced ​​or chopped garlic and stir for 1 minute until it is fragrant.
3. Incorporate the rest of the ingredients, with the exception of lenses, and bring to a boil. Reduce the heat and simmer at low altitude for 30 minutes or until the potatoes are tender.
4. Stir in the lenses and simmer 25 to 45 minutes or until the potatoes are soft and the lenses are tender but always hold their shape.
5. Mix the cornstarch and water and incorporate the stew. Simmer 3 more minutes.
6. If the lenses seem dry, add more liquid, such as Guinness or Stock.
7. Serve with crisp bread.