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

Hello everybody, hope you’re having an amazing 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 food recipes. This time, I will make it a bit unique. 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 meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Puy lentil stew with baked cauliflower and steamed cavolo nero is something that I have loved my entire life. They are nice and they look wonderful.

Sauté the lardons until starting to crisp. 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. Create this delicious recipe for lentil and chickpea stew cooked in an Instant Pot.

To get started with this recipe, we must first 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 it.

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

Season, to taste, with salt and freshly ground black pepper. This Hearty Lentil Stew is richly flavored and loaded with chunks of fresh vegetables. 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.

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.

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. Use this simple recipe when making our cauliflower puree and cauliflower salad. It's also an easy side dish recipe. Cavolo Nero, Roasted Courgette & Chili Linguine. It seems a little strange to be writing this recipe for Smokey Lentils with Harissa Roast Cauliflower and Aubergine as I'm currently sitting in the last sweltering Summer heat of Spain, but as the mornings Easy lentil stew with fluffy mashed potatoes.

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