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

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, puy lentil stew with baked cauliflower and steamed cavolo nero. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Puy lentil stew with baked cauliflower and steamed cavolo nero is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Puy lentil stew with baked cauliflower and steamed cavolo nero is something that 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. Serve in a bowl drizzled with chillie oil or chopped up chillies, parsley leaves and finely grated lemon zest, if you. 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 get started with this particular recipe, we have to 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 that.

The ingredients needed to make Puy lentil stew with baked cauliflower and steamed cavolo nero:
  1. Get Ingredients - main:
  2. Get Organic rapeseed oil
  3. Prepare 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. Get 1 medium to large onion – peeled & chopped
  6. Prepare 1 tsp fennel seeds
  7. Get 5 cloves garlic – peeled & roughly sliced
  8. Get 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. Make ready 1/2 tsp chilli flakes
  11. Take 1 tsp smoked paprika
  12. Get 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. Prepare 1 tsp sea salt
  15. Make ready 1 litre chicken stock
  16. Get 200 g dried puy lentils
  17. Take 4 bay leaves
  18. Make ready 300 g whole button mushrooms
  19. Prepare 300 g roughly chopped cabbage
  20. Prepare Ingredients - topping:
  21. Make ready 1 whole Cauliflower including leaves & stem – quartered
  22. Get Cavolo nero

Green lentils with salami and cavolo nero. Served as a side, this green lentil salad is filled with flavour. 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.

Instructions 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 lentil stew is so comforting - the warm spices are given a delicious lift by the mouth-watering, sweet caramelised onions. Cover and let it steam for a few minutes. The last thing to add to the lentils is a handful of chopped parsley. Clean the cauliflower and slice it into equal parts. Place into a baking dish with a bit of water (just enough to coat the base of the cauliflower) and add.

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