Step-by-Step Guide to Make Any-night-of-the-week Puy lentil stew with baked cauliflower and steamed cavolo nero

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, puy lentil stew with baked cauliflower and steamed cavolo nero. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Puy lentils are considered by many to be the best lentil because of their unique peppery flavour and the fact they hold their shape during cooking. We have tons of Puy lentil recipes that are healthy and comforting, like Puy lentil bolognese and lentil shepherd's pie..nero stew recipe, Regional Newspapers - Onedish meals are winners Most are quick and easy to prepare and of course there is the bonus of less washing up Silverbeet or kale could replace the cavolo nero - Eat Add the tomatoes, seasonings and cavolo nero. Simmer until the cavolo nero is tender. Create this delicious recipe for lentil and chickpea stew cooked in an Instant Pot.

Puy lentil stew with baked cauliflower and steamed cavolo nero is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Puy lentil stew with baked cauliflower and steamed cavolo nero is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have puy lentil stew with baked cauliflower and steamed cavolo nero using 22 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Puy lentil stew with baked cauliflower and steamed cavolo nero:

1. Get Ingredients - main:
2. Make ready Organic rapeseed oil
3. Prepare 400 g fresh or frozen, cored & de-seeded, chopped, mixed peppers
4. Make ready 4 medium sized organic carrots – topped, tailed & diced (no need to peel them if they’re organic)
5. Get 1 medium to large onion – peeled & chopped
6. Make ready 1 tsp fennel seeds
7. Make ready 5 cloves garlic – peeled & roughly sliced
8. Take 3 sticks celery – roughly chopped
9. Get 300 g organic Jerusalem artichokes or potatoes (no need to peel them if they’re organic) – top, tailed where needed & diced
10. Prepare 1/2 tsp chilli flakes
11. Prepare 1 tsp smoked paprika
12. Make ready 3 tbsps cider vinegar (white wine vinegar, left over cider or white wine will work too)
13. Take 20 turns of the black pepper grinder
14. Get 1 tsp sea salt
15. Get 1 litre chicken stock
16. Make ready 200 g dried puy lentils
17. Make ready 4 bay leaves
18. Make ready 300 g whole button mushrooms
19. Take 300 g roughly chopped cabbage
20. Get Ingredients - topping:
21. Prepare 1 whole Cauliflower including leaves & stem – quartered
22. Prepare Cavolo nero

The two ingredients lists are very similar - the aubergine, cherry tomatoes, olive oil, garlic and oregano. Serve the stew either as a hearty starter or a side, or else as a main, served with any grain you like. This fragrant, spiced vegetable stew combines lentils, carrots, and cauliflower in a savory broth seasoned with cumin, coriander, turmeric and cinnamon. The stew makes a nutritious meal as is, but if you want to make it heartier, try adding sautéed ground lamb or sautéed diced tofu.

Steps to make Puy lentil stew with baked cauliflower and steamed cavolo nero:

1. Add around 2 tbsb of the rapeseed oil to a roasting pan and then place the pan in the oven. Pre-heat oven to 200 degrees Celsius. Place the quartered cauliflower in the hot roasting pan (you could also add some halved sweet potatoes and large chunks of squash, which are great throughout the week as a side to or as part of lunch time salads). Drizzle around 1 tbsp of the rapeseed oil over the cauliflower (use more oil if you’re adding sweet potato &/or squash). Bake for 1 to 1 ½ hours
2. While the cauliflower is baking, heat around 5 tbsps of the rapeseed oil in a large, heavy, cast iron pan with a lid - put the lid to one side. Add the chopped peppers and fry gently for a few minutes, then add the diced carrots.
3. Fry them together on a medium to high heat (stirring as necessary) until they begin to go golden brown. Then add the diced carrots and fry for 10 minutes (stirring as necessary).
4. Turn down the heat down low, then add the fennel seeds and onions. Fry gently for about 10 minutes.
5. Add the sliced garlic, diced Jerusalem artichokes (or potatoes) and chopped celery. Fry gently for a further 5 minutes.
6. Add the smoked paprika, chilli flakes, salt and pepper. Fry gently for a few minutes. Then add the vinegar and deglaze the pan.
7. Add the chicken stock, lentils and bay leaves. Then stir.
8. Add the whole mushrooms. Do not stir. Put the lid on and turn the heat down to it's lowest setting and leave for about an hour. You may need to gently stir around the 40 minute mark, to ensure the contents do not stick to the bottom of the pan.
9. Place the chopped cabbage on top. Do not stir. Replace the lid and simmer for a further 15 minutes.
10. Stir & then the stew is ready to serve.
11. Serve with the baked cauliflower and some steamed cavolo nero on top.

This fragrant, spiced vegetable stew combines lentils, carrots, and cauliflower in a savory broth seasoned with cumin, coriander, turmeric and cinnamon. The stew makes a nutritious meal as is, but if you want to make it heartier, try adding sautéed ground lamb or sautéed diced tofu. This healthy veggie stew has real depth of flavour. A North African-style dish that contains three of your five-a-day and is great for feeding the family. Put the stew in a bowl and top with a scoop of feta, a sprinkling of coriander.

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