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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, puy lentil stew with baked cauliflower and steamed cavolo nero. One of my favorites. For mine, I will 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 meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Puy lentil stew with baked cauliflower and steamed cavolo nero is something which I have loved my whole life.

This fragrant, spiced vegetable stew combines lentils, carrots, and cauliflower in a savory broth seasoned with cumin, coriander, turmeric and cinnamon. 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.

To begin with this particular 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 cook it.

The ingredients needed to make Puy lentil stew with baked cauliflower and steamed cavolo nero:
  1. Get Ingredients - main:
  2. Take Organic rapeseed oil
  3. Get 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. Prepare 1 medium to large onion – peeled & chopped
  6. Get 1 tsp fennel seeds
  7. Make ready 5 cloves garlic – peeled & roughly sliced
  8. Make ready 3 sticks celery – roughly chopped
  9. Prepare 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. Take 3 tbsps cider vinegar (white wine vinegar, left over cider or white wine will work too)
  13. Prepare 20 turns of the black pepper grinder
  14. Get 1 tsp sea salt
  15. Prepare 1 litre chicken stock
  16. Prepare 200 g dried puy lentils
  17. Prepare 4 bay leaves
  18. Take 300 g whole button mushrooms
  19. Get 300 g roughly chopped cabbage
  20. Get Ingredients - topping:
  21. Get 1 whole Cauliflower including leaves & stem – quartered
  22. Take Cavolo nero

In this comforting dish, hearty roasted cauliflower steaks are elevated by some of our favorite Indian ingredients: savory tomato chutney, which gives bold flavor to our lentils, and warm Taste, then season with salt and pepper if desired. Serve the finished lentils topped with the roasted cauliflower. Clean the cauliflower and slice it into equal parts. Create this delicious recipe for lentil and chickpea stew cooked in an Instant Pot.

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.

Stir in the capers, vegetable stock, cavolo nero and veal strips. Green lentils with salami and cavolo nero. Served as a side, this green lentil salad is filled with flavour. Thinly slice the salami to create an even taste. Cavolo nero is my favorite type of cabbage.

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