Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, puy lentil stew with baked cauliflower and steamed cavolo nero. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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..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. 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.
Puy lentil stew with baked cauliflower and steamed cavolo nero is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Puy lentil stew with baked cauliflower and steamed cavolo nero is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Make ready Ingredients - main:
- Take Organic rapeseed oil
- Take fresh or frozen, cored & de-seeded, chopped, mixed peppers
- Take medium sized organic carrots – topped, tailed & diced (no need to peel them if they’re organic)
- Prepare medium to large onion – peeled & chopped
- Get fennel seeds
- Make ready garlic – peeled & roughly sliced
- Make ready celery – roughly chopped
- Prepare organic Jerusalem artichokes or potatoes (no need to peel them if they’re organic) – top, tailed where needed & diced
- Get chilli flakes
- Prepare smoked paprika
- Get cider vinegar (white wine vinegar, left over cider or white wine will work too)
- Take turns of the black pepper grinder
- Make ready sea salt
- Prepare chicken stock
- Make ready dried puy lentils
- Make ready bay leaves
- Take whole button mushrooms
- Take roughly chopped cabbage
- Make ready Ingredients - topping:
- Prepare whole Cauliflower including leaves & stem – quartered
- Make ready 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. The two ingredients lists are very similar - the aubergine, cherry tomatoes, olive oil, garlic and oregano. Serve the stew either as a hearty starter or a side, or else as a main, served with any grain you like. Create this delicious recipe for lentil and chickpea stew cooked in an Instant Pot.
Instructions 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.
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. Green lentils with salami and cavolo nero. Served as a side, this green lentil salad is filled with flavour.
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