Step-by-Step Guide to Make Homemade Puy lentil stew with baked cauliflower and steamed cavolo nero

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, puy lentil stew with baked cauliflower and steamed cavolo nero. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

This Hearty Lentil Stew is a really great quick and easy, nutritious and delicious meatless dish to pull together. Clean the cauliflower and slice it into equal parts..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. This fragrant, spiced vegetable stew combines lentils, carrots, and cauliflower in a savory broth seasoned with cumin, coriander, turmeric and cinnamon.

Puy lentil stew with baked cauliflower and steamed cavolo nero is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Puy lentil stew with baked cauliflower and steamed cavolo nero is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook puy lentil stew with baked cauliflower and steamed cavolo nero using 22 ingredients and 11 steps. Here is how you cook that.

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

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

The ingredients here are very familiar, but the result is a bit magic and unexpected - a little like Christmas, in fact. Serve the stew warm topped with a spoonful of creme fraiche, a drizzle of oil, a sprinkling of the urfa chilli and the remaining chopped oregano leaves. Cavolo nero is my favorite type of cabbage. You could substitute with kale if you can't find cavolo nero, but cavolo nero has a sweeter taste.

Instructions 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.

Cavolo nero is my favorite type of cabbage. You could substitute with kale if you can't find cavolo nero, but cavolo nero has a sweeter taste. Then cut the cavolo nero into ribbons. Add the cavolo nero to the boiling water with baking powder. Chermoula is a…» In this comforting dish, hearty roasted cauliflower steaks are elevated by some of our favorite Indian ingredients: savory tomato chutney, which gives bold flavor to our lentils, and warm Taste, then season with salt and pepper if desired.

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