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 are having an amazing day today. 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. For mine, I will make it a bit tasty. This will be really delicious.

Great recipe for Puy lentil stew with baked cauliflower and steamed cavolo nero. This is another recipe that I cook on a Sunday evening, using up whatever's in the fridge. Left over chicken from a Sunday roast would also work well in this.

Puy lentil stew with baked cauliflower and steamed cavolo nero is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Puy lentil stew with baked cauliflower and steamed cavolo nero is something that I’ve loved my entire life.

To get started with this 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 that.

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

Merchant Gourmet puy lentils with roasted cauliflower florets, roasted lemons, pomegranate seeds, halloumi, crushed peanuts, parsley, mint and tahini. Last month I travelled to the French town of Le-Puy-en-Velay in the region of Auvergne to learn all about their famous puy lentils with Merchant Gourmet. My Whole Roast Cauliflower with Smokey Tomato Sauce, Chickpeas and a Cucumber Mint Dressing is a show-stopping delight and my Roast Cauliflower and Aubergine with Smokey Red Pepper and Chickpea Stew combines all of my favourite vegetables, covers them in a delicious smokey sauce and them wraps them up in a fluffy flatbread - the most. There are salty, burnt leaves, a sweet, golden brown surface, tender inner curds and a still-nutty base.

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.

All are delicious sauced with a rough, savoury purée of Puy lentils. Parsley, chillie oil or chillie, lemon zest to serve. Add the chopped up sweet potatoes (skin on, thoroughly washed) and the smoked pancetta, or smocked. Heat a splash of oil in a wok or large frying pan over a high heat, add the shredded cavolo nero and any aromatics, such as garlic, chilli and ginger. Cooked this way cavalo nero makes a great substitute for kale in a healthy stir-fry.

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