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 prepare a distinctive dish, puy lentil stew with baked cauliflower and steamed cavolo nero. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Puy lentil stew with baked cauliflower and steamed cavolo nero is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It's simple, it's fast, it tastes delicious. They are fine and they look fantastic. Puy lentil stew with baked cauliflower and steamed cavolo nero is something which I have loved my whole life.
To get started with this particular recipe, we have to first 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:
- {Make ready of Ingredients - main:.
- {Prepare of Organic rapeseed oil.
- {Take of fresh or frozen, cored & de-seeded, chopped, mixed peppers.
- {Make ready of medium sized organic carrots – topped, tailed & diced (no need to peel them if they’re organic).
- {Make ready of medium to large onion – peeled & chopped.
- {Take of fennel seeds.
- {Get of garlic – peeled & roughly sliced.
- {Get of celery – roughly chopped.
- {Make ready of organic Jerusalem artichokes or potatoes (no need to peel them if they’re organic) – top, tailed where needed & diced.
- {Prepare of chilli flakes.
- {Take of smoked paprika.
- {Make ready of cider vinegar (white wine vinegar, left over cider or white wine will work too).
- {Take of turns of the black pepper grinder.
- {Take of sea salt.
- {Take of chicken stock.
- {Get of dried puy lentils.
- {Get of bay leaves.
- {Get of whole button mushrooms.
- {Prepare of roughly chopped cabbage.
- {Take of Ingredients - topping:.
- {Make ready of whole Cauliflower including leaves & stem – quartered.
- {Take of Cavolo nero.
Steps 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..
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