Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, puy lentil stew with baked cauliflower and steamed cavolo nero. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Add the chopped peppers and fry gently for a few minutes, then add the diced carrots. Fry them together on a medium to high heat (stirring as necessary) until they begin to go golden brown. Puy lentil stew with baked cauliflower and steamed cavolo nero.
Puy lentil stew with baked cauliflower and steamed cavolo nero is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice 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 recipe, we have to prepare a few ingredients. 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:
- Take Ingredients - main:
- Take Organic rapeseed oil
- Take 400 g fresh or frozen, cored & de-seeded, chopped, mixed peppers
- Make ready 4 medium sized organic carrots – topped, tailed & diced (no need to peel them if they’re organic)
- Get 1 medium to large onion – peeled & chopped
- Get 1 tsp fennel seeds
- Get 5 cloves garlic – peeled & roughly sliced
- Make ready 3 sticks celery – roughly chopped
- Make ready 300 g organic Jerusalem artichokes or potatoes (no need to peel them if they’re organic) – top, tailed where needed & diced
- Make ready 1/2 tsp chilli flakes
- Prepare 1 tsp smoked paprika
- Get 3 tbsps cider vinegar (white wine vinegar, left over cider or white wine will work too)
- Take 20 turns of the black pepper grinder
- Get 1 tsp sea salt
- Take 1 litre chicken stock
- Make ready 200 g dried puy lentils
- Make ready 4 bay leaves
- Make ready 300 g whole button mushrooms
- Take 300 g roughly chopped cabbage
- Prepare Ingredients - topping:
- Make ready 1 whole Cauliflower including leaves & stem – quartered
- Make ready Cavolo nero
Left over chicken from a Sunday roast would also work well in this. Whilst the stew and dumplings are cooking, heat a pan over a medium-hire fire with olive oil and add minced garlic. Stir-fry together with the onion for a few minutes, add the lentils, the stock and enough water to cover the vegetables. Add a couple of shredded cavolo nero* leaves (stalk removed) and let the residual heat wilt it.
Instructions to make Puy lentil stew with baked cauliflower and steamed cavolo nero:
- 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
- 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.
- 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).
- Turn down the heat down low, then add the fennel seeds and onions. Fry gently for about 10 minutes.
- Add the sliced garlic, diced Jerusalem artichokes (or potatoes) and chopped celery. Fry gently for a further 5 minutes.
- Add the smoked paprika, chilli flakes, salt and pepper. Fry gently for a few minutes. Then add the vinegar and deglaze the pan.
- Add the chicken stock, lentils and bay leaves. Then stir.
- 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.
- Place the chopped cabbage on top. Do not stir. Replace the lid and simmer for a further 15 minutes.
- Stir & then the stew is ready to serve.
- Serve with the baked cauliflower and some steamed cavolo nero on top.
Left over chicken from a Sunday roast would also work well in this. Heat the oil in a large pot or Dutch oven over medium heat. Stir in the garlic and cook for another minute or two. Heat a splash of oil in a wok or large frying pan over a high heat, add the shredded cavolo nero and any aromatics, such as garlic, chilli and ginger. Cooked this way cavalo nero makes a great substitute for kale in a healthy stir-fry.
So that’s going to wrap it up with this exceptional food puy lentil stew with baked cauliflower and steamed cavolo nero recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
