Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, puy lentil stew with baked cauliflower and steamed cavolo nero. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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Puy lentil stew with baked cauliflower and steamed cavolo nero is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Puy lentil stew with baked cauliflower and steamed cavolo nero is something which I have loved my whole life. They are fine and they look wonderful.
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 can achieve that.
The ingredients needed to make Puy lentil stew with baked cauliflower and steamed cavolo nero:
- Make ready Ingredients - main:
- Prepare Organic rapeseed oil
- Get 400 g fresh or frozen, cored & de-seeded, chopped, mixed peppers
- Make ready 4 medium sized organic carrots – topped, tailed & diced (no need to peel them if they’re organic)
- Take 1 medium to large onion – peeled & chopped
- Get 1 tsp fennel seeds
- Make ready 5 cloves garlic – peeled & roughly sliced
- Prepare 3 sticks celery – roughly chopped
- Make ready 300 g organic Jerusalem artichokes or potatoes (no need to peel them if they’re organic) – top, tailed where needed & diced
- Take 1/2 tsp chilli flakes
- Make ready 1 tsp smoked paprika
- Take 3 tbsps cider vinegar (white wine vinegar, left over cider or white wine will work too)
- Take 20 turns of the black pepper grinder
- Make ready 1 tsp sea salt
- Prepare 1 litre chicken stock
- Get 200 g dried puy lentils
- Get 4 bay leaves
- Get 300 g whole button mushrooms
- Make ready 300 g roughly chopped cabbage
- Get Ingredients - topping:
- Get 1 whole Cauliflower including leaves & stem – quartered
- Get Cavolo nero
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. Create this delicious recipe for lentil and chickpea stew cooked in an Instant Pot. 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.
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.
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. 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. This lentil stew is so comforting - the warm spices are given a delicious lift by the mouth-watering, sweet caramelised onions.
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