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

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, puy lentil stew with baked cauliflower and steamed cavolo nero. One of my favorites. This time, I am going to make it a bit unique. 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 easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Puy lentil stew with baked cauliflower and steamed cavolo nero is something which I have loved my entire 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. 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.

To get started with this 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. Prepare Organic rapeseed oil
  3. Get fresh or frozen, cored & de-seeded, chopped, mixed peppers
  4. Take medium sized organic carrots – topped, tailed & diced (no need to peel them if they’re organic)
  5. Prepare medium to large onion – peeled & chopped
  6. Prepare fennel seeds
  7. Make ready garlic – peeled & roughly sliced
  8. Make ready celery – roughly chopped
  9. Prepare organic Jerusalem artichokes or potatoes (no need to peel them if they’re organic) – top, tailed where needed & diced
  10. Get chilli flakes
  11. Take smoked paprika
  12. Take cider vinegar (white wine vinegar, left over cider or white wine will work too)
  13. Prepare turns of the black pepper grinder
  14. Get sea salt
  15. Make ready chicken stock
  16. Prepare dried puy lentils
  17. Get bay leaves
  18. Prepare whole button mushrooms
  19. Prepare roughly chopped cabbage
  20. Make ready Ingredients - topping:
  21. Get 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. Green lentils with salami and cavolo nero. Served as a side, this green lentil salad is filled with flavour.

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.

Sauté the lardons until starting to crisp. Chermoula is a…» This lentil stew is so comforting - the warm spices are given a delicious lift by the mouth-watering, sweet caramelised onions. Cover and let it steam for a few minutes. The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised.

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