11 Rich Lentil Mushroom Stew Recipes for Meat-Free Meals

Lentil and mushroom stews make solid meat free dinners that actually fill you up. These recipes use everyday ingredients and simple steps. You will find options for slow cookers and quick pots on the stove. Some are thick and creamy while others stay light and brothy. They work well for weeknight meals or prepping ahead.

Helpful Tips Before You Start

These tips will help you get the best texture and flavor from lentil mushroom stews.

Pick Firm Lentils

Brown or green lentils hold their shape best during simmering. Red lentils break down too fast and turn the stew mushy.

Brown the Mushrooms First

Cook mushrooms in batches over medium high heat until they release liquid and start to color. This step builds the base flavor before adding anything else.

Add Umami Boosters

Stir in tomato paste, a splash of soy sauce, or a pinch of dried porcini powder early in the process. These ingredients replace the depth usually provided by meat.

Simmer Covered Then Uncovered

Start with the lid on for 25 minutes to soften the lentils. Remove the lid for the last 10 minutes to let the stew thicken naturally.

Red Wine French Lentil Mushroom Stew

This stew combines French lentils with mushrooms and a splash of red wine for a hearty meat-free meal. The lentils hold their shape while the wine deepens the earthy flavors. It suits cool evenings when you want something filling without much effort.

The result is a thick, savory stew with tender vegetables and a rich broth. Serve it with crusty bread to soak up the sauce.

Red Wine French Lentil Mushroom Stew

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife

Ingredients

  

• 1 cup French green lentils, rinsed
• 500g mixed mushrooms, sliced
• 1 large onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 cup red wine
• 4 cups vegetable broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and carrots, then cook for 5 minutes until the onion softens.
• Stir in the garlic and mushrooms. Cook for another 5 minutes until the mushrooms release their liquid.
• Add the tomato paste and stir for 1 minute to coat the vegetables.
• Pour in the red wine and let it simmer for 3 minutes to reduce slightly.
• Add the French lentils, vegetable broth, thyme sprigs, and bay leaf. Bring to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
• Season with salt and pepper. Remove the thyme sprigs and bay leaf.
• Ladle into bowls and top with chopped parsley before serving.

Notes

Simmer the stew uncovered for the last 5 minutes if you prefer a thicker broth. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture. Skip the parsley if you want a simpler finish.

Course: Main Course
Cuisine: French
Equipment: Large pot, Wooden spoon, Knife

Creamy Coconut Indian Lentil Mushroom Stew

This stew brings together earthy mushrooms and hearty lentils in a spiced coconut broth. It works well for weeknight dinners or weekend meal prep when you want something filling without meat. The texture turns thick and creamy while the flavors stay warm and balanced from Indian spices.

The dish tastes comforting yet light enough for regular rotation. Red lentils break down to create body, and mushrooms add a savory bite that pairs naturally with the coconut milk.

Creamy Coconut Indian Lentil Mushroom Stew

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Large pot
• cutting board
• knife

Ingredients

  

• 2 tablespoons coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 8 ounces cremini mushrooms, sliced
• 1 cup red lentils, rinsed
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 tablespoon garam masala
• 1 can (14 ounces) full-fat coconut milk
• 2 cups vegetable broth
• 1/2 teaspoon salt
• Fresh cilantro, chopped, for garnish

Instructions

 

• Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until softened.
• Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
• Add the sliced mushrooms and cook for 5 minutes until they release liquid and start to brown.
• Mix in the rinsed red lentils, turmeric, cumin, and garam masala. Stir to coat everything evenly.
• Pour in the coconut milk and vegetable broth. Add the salt and bring the mixture to a gentle simmer.
• Cover the pot and cook for 20 minutes, stirring occasionally, until the lentils are soft and the stew thickens.
• Taste and adjust salt if needed. Serve hot with chopped cilantro sprinkled on top.

Notes

Simmer the stew uncovered for the last 5 minutes if you prefer a thicker consistency. Leftovers reheat well on the stovetop with a splash of broth or water to loosen the texture. Skip the cilantro if you do not have it on hand, or swap in a squeeze of lime for brightness instead.

Course: Main Course
Cuisine: Indian
Equipment: Large pot, cutting board, knife

Smoky Chipotle Lentil Mushroom Stew

This smoky chipotle lentil mushroom stew delivers bold heat and earthy depth in every bowl. The chipotle peppers bring a steady warmth that balances the mushrooms and lentils, creating a thick stew that feels filling on its own.

It suits busy weeknights or make-ahead lunches when you want something hearty without meat. The texture stays rich and spoonable, with just enough spice to keep each bite interesting.

Smoky Chipotle Lentil Mushroom Stew

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 cup brown lentils, rinsed
• 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 (14-ounce) can fire-roasted diced tomatoes
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
• Stir in the garlic and mushrooms. Cook until the mushrooms release their liquid and begin to brown, 6 to 7 minutes.
• Add the lentils, chipotle peppers, cumin, and smoked paprika. Stir to coat the lentils and mushrooms evenly.
• Pour in the vegetable broth and fire-roasted tomatoes. Bring the mixture to a boil, then lower the heat and simmer uncovered for 25 to 30 minutes until the lentils are tender.
• Taste and season with salt and black pepper. Ladle into bowls and top with cilantro. Serve lime wedges on the side.

Notes

If the stew thickens too much after sitting, stir in a splash of broth when reheating. The fire-roasted tomatoes already add extra smokiness, so taste before adding more chipotle. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop.

Course: Main Course
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife

Thai Basil Coconut Lentil Mushroom Stew

This stew brings together creamy coconut milk and earthy mushrooms with the bright, peppery notes of fresh Thai basil. It makes a satisfying meat-free dinner that feels both comforting and fresh. The lentils give it body while the curry paste adds gentle heat and depth.

It works well on busy weeknights or when you want a one-pot meal that reheats nicely. The texture stays thick and spoonable, with mushrooms that turn tender and lentils that hold their shape.

Thai Basil Coconut Lentil Mushroom Stew

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 8 ounces cremini mushrooms, sliced
• 1 cup green lentils, rinsed
• 3 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon soy sauce
• Juice of 1 lime
• 1/2 cup fresh Thai basil leaves, torn
• Salt and black pepper to taste

Instructions

 

• Heat the oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
• Stir in the garlic, ginger, and red curry paste. Cook for 1 minute until fragrant.
• Add the mushrooms and cook for 4 minutes, stirring now and then, until they release some liquid.
• Pour in the lentils and vegetable broth. Bring to a simmer, then cover and cook for 20 minutes.
• Stir in the coconut milk and soy sauce. Simmer uncovered for 10 more minutes until the lentils are tender.
• Remove from heat. Stir in the lime juice and Thai basil leaves. Taste and add salt and pepper as needed.

Notes

Add the basil right before serving so it stays bright and aromatic. If the stew thickens too much on reheating, stir in a splash of broth or water. For a milder version, start with 2 tablespoons of curry paste and adjust at the end.

Course: Soup
Cuisine: Thai
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Moroccan Spiced Lentil Mushroom Stew with Apricots

This stew brings together earthy mushrooms and hearty lentils with warm Moroccan spices and sweet dried apricots. The apricots melt into the broth during cooking and create a gentle sweetness that balances the cumin and cinnamon. It works well for weeknight dinners or weekend meal prep when you want something filling without meat.

The texture stays thick and spoonable, with tender lentils and soft mushroom pieces throughout. A squeeze of lemon at the end brightens the whole dish.

Moroccan Spiced Lentil Mushroom Stew with Apricots

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 cup dried green lentils, rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 (14-ounce) can diced tomatoes
• ½ cup dried apricots, chopped
• Salt and black pepper to taste
• Fresh cilantro, chopped, for serving
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
• Add the sliced mushrooms and cook until they release their liquid and start to brown, about 6 minutes.
• Stir in the cumin, cinnamon, turmeric, and smoked paprika. Cook the spices with the vegetables for 1 minute until fragrant.
• Add the rinsed lentils, vegetable broth, and diced tomatoes. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 25 minutes.
• Stir in the chopped apricots. Continue simmering uncovered for 10 minutes until the lentils are tender and the stew thickens.
• Season with salt and black pepper to taste. Ladle into bowls and top with fresh cilantro. Serve with lemon wedges on the side.

Notes

Chop the apricots into small pieces so they soften quickly and distribute sweetness evenly. If the stew thickens too much while sitting, stir in a splash of broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day as the spices settle.

Course: Main Course
Cuisine: Moroccan
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Tuscan Kale and White Bean Lentil Mushroom Stew

This stew combines earthy mushrooms with creamy white beans and firm lentils in a broth seasoned with rosemary and thyme. Tuscan kale wilts into the mix at the end, adding a slight chew that balances the softer textures.

It suits cool evenings when you want a filling bowl without meat. The white beans thicken the broth naturally, and the mushrooms give it depth that holds up well as leftovers.

Tuscan Kale and White Bean Lentil Mushroom Stew

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 cup dried brown lentils, rinsed
• 8 ounces cremini mushrooms, sliced
• 1 bunch Tuscan kale, stems removed and leaves chopped
• 1 (15-ounce) can white beans, drained and rinsed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and garlic. Cook for 5 minutes until the onion softens.
• Stir in the sliced mushrooms. Cook for another 5 minutes until they release their liquid and start to brown.
• Add the lentils, vegetable broth, rosemary, and thyme. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 25 minutes.
• Stir in the white beans and chopped kale. Simmer uncovered for 10 more minutes until the lentils are tender and the kale wilts.
• Season with salt and black pepper. Serve hot.

Notes

Simmer the stew a few extra minutes if you want a thicker broth, since the white beans break down slightly. Leftovers keep in the fridge for up to 4 days and reheat well with a splash of broth to loosen the texture. Skip the rosemary if you prefer milder herbs.

Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife

Miso Ginger Asian Lentil Mushroom Stew

This lentil mushroom stew brings together earthy mushrooms, hearty lentils, and a bold miso ginger broth for a satisfying meat-free meal. The flavors lean savory with a bright ginger note and deep umami from the miso. It works well on busy weeknights or when you want something warming without much fuss.

The texture stays thick and spoonable, with tender lentils and soft mushrooms in every bite. Serve it with rice or on its own for a simple dinner that still feels special.

Miso Ginger Asian Lentil Mushroom Stew

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Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Ingredients

  

• 2 tablespoons sesame oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 8 ounces cremini mushrooms, sliced
• 1 cup brown lentils, rinsed
• 4 cups vegetable broth
• 3 tablespoons white miso paste
• 2 tablespoons soy sauce
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Instructions

 

• Heat the sesame oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 4 minutes.
• Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
• Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
• Pour in the rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 25 minutes until the lentils are tender.
• In a small bowl, whisk the miso paste with a ladle of the hot broth until smooth. Stir this mixture back into the pot along with the soy sauce. Simmer uncovered for 5 more minutes.
• Ladle the stew into bowls and top with sliced green onions and sesame seeds.

Notes

Whisk the miso with a little broth before adding it so it blends evenly without clumps. If the stew thickens too much on the second day, stir in a splash of broth when reheating. Leftovers keep well in the fridge for three days and reheat gently on the stove.

Course: Soup
Cuisine: Asian
Equipment: Large pot, Wooden spoon, Measuring cups

Hungarian Paprika Lentil Mushroom Stew

This stew brings together earthy mushrooms and tender lentils in a smoky paprika broth. It makes a filling weeknight dinner when you want something warming but still simple to prepare. The flavor leans bold and savory with a touch of sweetness from the paprika, while the texture stays thick and spoonable.

It works well on chilly evenings or as a make-ahead lunch option. Serve it with crusty bread to soak up the broth.

Hungarian Paprika Lentil Mushroom Stew

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Course Soup

Cuisine Hungarian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 8 ounces cremini mushrooms, sliced
• 2 carrots, sliced
• 2 tablespoons Hungarian paprika
• 1 tablespoon tomato paste
• 1 cup green lentils, rinsed
• 4 cups vegetable broth
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
• Stir in the garlic and mushrooms. Cook until the mushrooms release their liquid and start to brown.
• Add the carrots, Hungarian paprika, and tomato paste. Stir for one minute to coat everything evenly.
• Pour in the vegetable broth and add the lentils and bay leaf. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
• Remove the bay leaf. Season with salt and black pepper. Stir in the parsley just before serving.

Notes

If the stew thickens too much after sitting, add a splash of broth when reheating. Hungarian paprika loses flavor if it sits in the pantry too long, so check that yours is fresh. Skip the parsley if you do not have it on hand, but do not replace it with dried herbs that would change the finish.

Course: Soup
Cuisine: Hungarian
Equipment: Large pot, Wooden spoon, Knife

Herbed Provençal Lentil Mushroom Stew

This stew brings together earthy mushrooms and tender lentils with the classic herbs of Provence. It makes a satisfying meat-free dinner on busy weeknights or a simple weekend lunch when you want something warming without much effort.

The dish tastes savory and aromatic, with a thick texture that feels substantial yet light enough for everyday meals. Herbes de Provence and thyme give it a fragrant, garden-fresh note that pairs well with crusty bread.

Herbed Provençal Lentil Mushroom Stew

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 8 ounces cremini mushrooms, sliced
• 1 cup green lentils, rinsed
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon herbes de Provence
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion turns soft.
• Stir in the garlic and mushrooms. Cook for another 4 minutes until the mushrooms release their liquid and start to brown.
• Add the tomato paste, herbes de Provence, and thyme. Stir for 1 minute to coat the vegetables.
• Pour in the vegetable broth and add the lentils, bay leaf, salt, and pepper. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 30 minutes until the lentils are tender.
• Remove the bay leaf and stir in the fresh parsley just before serving.

Notes

Simmer the stew uncovered for the last 5 minutes if you prefer a thicker consistency. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth. Skip the parsley if you want a simpler version, or swap in rosemary for a stronger pine note.

Course: Main Course
Cuisine: French
Equipment: Large pot, Wooden spoon, Measuring cups

Spicy Harissa Lentil Mushroom Stew

This stew brings a bold kick from harissa that pairs well with earthy mushrooms and lentils. It works well on weeknights when you need a filling meat-free meal that still feels hearty and satisfying.

The lentils turn tender while the mushrooms add a meaty bite. Harissa gives the broth a spicy, smoky edge that stands out in every spoonful.

Spicy Harissa Lentil Mushroom Stew

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 8 ounces cremini mushrooms, sliced
• 1 cup brown lentils, rinsed
• 3 tablespoons harissa paste
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• Salt and black pepper, to taste
• Chopped fresh parsley, for serving
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 4 minutes until the onion softens.
• Add the mushrooms and cook for 5 minutes until they release their liquid and start to brown.
• Stir in the lentils, harissa paste, diced tomatoes, vegetable broth, cumin, salt, and pepper.
• Bring the mixture to a boil, then lower the heat and cover the pot.
• Simmer for 30 minutes, stirring now and then, until the lentils are tender.
• Taste and adjust salt or harissa if needed. Ladle into bowls and top with parsley. Serve with lemon wedges on the side.

Notes

If the stew thickens too much during simmering, add a splash of broth to loosen it. Use mild harissa if you prefer less heat, or stir in extra at the end for more spice. Leftovers keep well in the fridge for three days and reheat easily on the stove with a little added water.

Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Knife, Cutting Board

Guinness Braised Lentil Mushroom Stew

This stew brings together earthy mushrooms and hearty lentils in a rich broth flavored with Guinness stout. The dark beer adds a deep malt taste that makes the dish feel substantial and comforting on cool evenings. It works well for weeknight dinners or when you want a meat-free meal that still feels filling.

The texture stays thick and spoonable, with tender vegetables and lentils that hold their shape. Mushrooms provide a savory bite while the stout keeps the overall flavor balanced without being overly bitter.

Guinness Braised Lentil Mushroom Stew

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Course Main Course

Cuisine Irish

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 8 ounces cremini mushrooms, sliced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup green lentils, rinsed
• 1 (12-ounce) bottle Guinness stout
• 3 cups vegetable broth
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish
• Crusty bread, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onion softens.
• Add the mushrooms and cook for 5 minutes, stirring occasionally, until they release their liquid and start to brown.
• Stir in the carrots and celery and cook for another 3 minutes.
• Add the lentils, Guinness stout, vegetable broth, thyme, and bay leaves. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 30 to 35 minutes until the lentils are tender.
• Remove the bay leaves. Season with salt and black pepper to taste.
• Ladle the stew into bowls, top with chopped parsley, and serve with crusty bread.

Notes

Simmer the stew uncovered for the last 5 minutes if you want a thicker consistency. The Guinness provides a roasted note that pairs well with the mushrooms, so avoid swapping it for a lighter beer. Leftovers keep in the refrigerator for up to 4 days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: Irish
Equipment: Large pot, Wooden spoon, Measuring cups