St. Patrick’s Day : This Irish Stew Involves a Bit o’ Blarney

Executive chef Sindi Schwartz has a secret for the meat-eating customers at Muldoon’s Irish Pub and Restaurant in Newport Beach. The Irish stew she’s serving on St. Patrick’s day is neither Irish nor made of lamb. It’s a vegetarian stew so rich and mellow, so velvety-smooth and nutty that she claims it will satisfy even the most ardent meat-eater.

“People think that just because you’re vegetarian you are never hungry, but that’s not true,” says Schwartz, a long-time vegetarian and former actress turned television cook and restaurateur. “A good vegetarian dish can be just as filling and satisfying as a meat dish.”

The major ingredients--red lentils, yams, potatoes and carrots--give the stew its robust texture and richness. She also added a sprinkling of raw bean sprouts for a crunchy contrast to the smooth, creamy stew. A curry spice blend gives the stew some bite. “To keep interest in a dish,” Schwartz says, “you have to introduce high flavor.”

MULDOON’S IRISH

VEGETABLE STEW

1 large onion, chopped

6 green onions, whites only, cut 1/4-inch thick

1 leek, white only, cut 1/8-inch thick

1 (1-inch) piece ginger root, diced

1/2 jalapeno or serrano chile, diced

3 sprigs Italian parsley, chopped

Olive oil

1 (16-ounce) package red lentils

4 basil leaves, chopped

4 sprigs cilantro, chopped

2 sweet red peppers, seeded and sliced diagonally 1/8-inch thick

1/2 yam, peeled and cut in 1-inch cubes

6 red potatoes, quartered

8 plum or 5 large tomatoes, chopped

8 young carrots, sliced 1/2-inch thick

1/2 cup brown sugar, loosely packed

Juice of 1 lemon

4 tablespoons curry powder or to taste

1 bay leaf, stem removed

1 teaspoon seasoned salt

Salt, pepper

Cooked pearl or brown rice

Cilantro sprig

Saute onion, green onions, leek, ginger, chile and parsley in 1 tablespoon olive oil until onion is transparent. Remove from heat and set aside.

Rinse lentils in strainer basket, removing any dirt and picking out any stones or discolored lentils. Place lentils in large soup pot and add cold water to cover 1 inch above level of lentils. Add basil, cilantro, red peppers, yam, potatoes, tomatoes, carrots, sugar, lemon juice, curry powder, bay leaf, seasoned salt and 1/4 cup olive oil.

Cover and cook 10 minutes on medium-high heat. Skim off any foam from surface. Reduce heat to medium. Cook, covered, 30 to 40 minutes or until yams and potatoes are tender when pierced with fork.

When lentils float to surface, tilt stew. If too watery, continue cooking until stew is creamy. If dry and dull, add more water, if necessary, 1/4 cup at time, and cook until stew is creamy. Stir again. Season to taste with salt and pepper. Remove bay leaf. Serve stew immediately or after 24 hours. Serve over cooked pearl or brown rice and top with cilantro sprig. Makes 12 to 16 servings.

Note: Red lentils are available at Middle Eastern and health food stores.