Puy lentil stew with baked cauliflower and steamed cavolo nero
Puy lentil stew with baked cauliflower and steamed cavolo nero

Hi there, wish you are having an incredible day today. Today, we’re going to prepare a special 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 is gonna smell and look delicious.

Puy lentil stew with baked cauliflower and steamed cavolo nero is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Puy lentil stew with baked cauliflower and steamed cavolo nero is something that I’ve loved my whole life.

Finally, this stew is forgiving when it comes to the vegetables. The cauliflower is great but diced sweet potatoes, butternut squash, or even hearty greens would work. As a nourishing and filling ingredient for savoury dishes, lentils are great for feeding the family. They're a good source of protein and with these tasty lentil recipes, you'll be able to create deliciously satisfying meals, including soups, stews and curries.

To begin with this particular recipe, we must 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 cook it.

The ingredients needed to make Puy lentil stew with baked cauliflower and steamed cavolo nero:
  1. Make ready Ingredients - main:
  2. Get Organic rapeseed oil
  3. Prepare 400 g fresh or frozen, cored & de-seeded, chopped, mixed peppers
  4. Get 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. Get 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. Take 1/2 tsp chilli flakes
  11. Take 1 tsp smoked paprika
  12. Get 3 tbsps cider vinegar (white wine vinegar, left over cider or white wine will work too)
  13. Prepare 20 turns of the black pepper grinder
  14. Prepare 1 tsp sea salt
  15. Make ready 1 litre chicken stock
  16. Make ready 200 g dried puy lentils
  17. Take 4 bay leaves
  18. Get 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

Lentils are one of the most ancient food crops. Just like chickpeas, beans, and peas, lentils are actually legumes - plants that contain an edible seed surrounded by protective outer skin. Sold with or without the protective seed coating and split in half or whole, lentils are a staple ingredient in South. I use Puy lentils for their nutty flavour and firm texture - plus the little gleaming, dark greeny-grey pebbles look beautiful with the cavolo nero leaves.

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.

Sold with or without the protective seed coating and split in half or whole, lentils are a staple ingredient in South. I use Puy lentils for their nutty flavour and firm texture - plus the little gleaming, dark greeny-grey pebbles look beautiful with the cavolo nero leaves. Uncover the pan and stir through the cavolo nero. Try These Flavorful French or Puy Lentil Recipes! These are the best french lentils recipes and they're sure to please everyone!

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