Recipe of Any-night-of-the-week Puy lentil stew with baked cauliflower and steamed cavolo nero

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, puy lentil stew with baked cauliflower and steamed cavolo nero. One of my favorites food recipes. For mine, I am going to make it a 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 recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Puy lentil stew with baked cauliflower and steamed cavolo nero is something which I have loved my entire life. They’re fine and they look wonderful.

Puy lentils are considered by many to be the best lentil because of their unique peppery flavour and the fact they hold their shape during cooking. We have tons of Puy lentil recipes that are healthy and comforting, like Puy lentil bolognese and lentil shepherd's pie..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 particular recipe, we must 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 that.

The ingredients needed to make Puy lentil stew with baked cauliflower and steamed cavolo nero:

1. Get Ingredients - main:
2. Make ready Organic rapeseed oil
3. Make ready 400 g fresh or frozen, cored & de-seeded, chopped, mixed peppers
4. Prepare 4 medium sized organic carrots – topped, tailed & diced (no need to peel them if they’re organic)
5. Prepare 1 medium to large onion – peeled & chopped
6. Take 1 tsp fennel seeds
7. Make ready 5 cloves garlic – peeled & roughly sliced
8. Take 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. Prepare 1/2 tsp chilli flakes
11. Prepare 1 tsp smoked paprika
12. Make ready 3 tbsps cider vinegar (white wine vinegar, left over cider or white wine will work too)
13. Take 20 turns of the black pepper grinder
14. Take 1 tsp sea salt
15. Take 1 litre chicken stock
16. Get 200 g dried puy lentils
17. Get 4 bay leaves
18. Get 300 g whole button mushrooms
19. Make ready 300 g roughly chopped cabbage
20. Prepare Ingredients - topping:
21. Prepare 1 whole Cauliflower including leaves & stem – quartered
22. Prepare Cavolo nero

This fragrant, spiced vegetable stew combines lentils, carrots, and cauliflower in a savory broth seasoned with cumin, coriander, turmeric and cinnamon. The stew makes a nutritious meal as is, but if you want to make it heartier, try adding sautéed ground lamb or sautéed diced tofu. It's filled with heart-healthy lentils, cauliflower, carrots and fresh spinach. The Moroccan spice profile, composed of turmeric, cumin, coriander and cinnamon, is wonderfully fragrant and flavorful, making this a stew This cauliflower stew is bursting with bold flavors and spices.

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.

It's filled with heart-healthy lentils, cauliflower, carrots and fresh spinach. The Moroccan spice profile, composed of turmeric, cumin, coriander and cinnamon, is wonderfully fragrant and flavorful, making this a stew This cauliflower stew is bursting with bold flavors and spices. 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. Put the stew in a bowl and top with a scoop of feta, a sprinkling of coriander.

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