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

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, puy lentil stew with baked cauliflower and steamed cavolo nero. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Puy lentil stew with baked cauliflower and steamed cavolo nero is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Puy lentil stew with baked cauliflower and steamed cavolo nero is something that I have loved my whole life.

Perfect for midweek meals, quick, fuss-free dinner party menus that will wow guests without requiring hours spent in the kitchen, and simple bakes and sweet treats, these are Ottolenghi recipes as you've never seen them before..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. The two ingredients lists are very similar - the aubergine, cherry tomatoes, olive oil, garlic and oregano.

To begin with this recipe, we must prepare a few ingredients. You can cook 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. Make ready Ingredients - main:
  2. Get Organic rapeseed oil
  3. Take 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. Make ready 1 tsp fennel seeds
  7. Prepare 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. Get 1/2 tsp chilli flakes
  11. Take 1 tsp smoked paprika
  12. Make ready 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. Get 1 litre chicken stock
  16. Prepare 200 g dried puy lentils
  17. Prepare 4 bay leaves
  18. Get 300 g whole button mushrooms
  19. Make ready 300 g roughly chopped cabbage
  20. Take Ingredients - topping:
  21. Prepare 1 whole Cauliflower including leaves & stem – quartered
  22. Prepare Cavolo nero

Thinly slice the salami to create an even taste. Baked Macaroni and CheeseChef Carla Hall. Sauté the lardons until starting to crisp. Chermoula is a…» This sausage and lentil stew is elegant enough to serve at a dinner party, but is still warm and comforting enough to snaffle from a bowl in Do try to get your hands on some good-quality sausages for this dish and make sure to use Puy lentils as they hold their shape far better than other varieties.

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.

DEGLAZE with stock and stir in lentils. Satisfy your cabbage cravings with our delicious cavolo nero recipes. This dark green, leafy vegetable is perfect in soups, stews, mash and more. 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.

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