Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, puy lentil stew with baked cauliflower and steamed cavolo nero. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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. How to make Puy lentil stew with baked cauliflower and steamed cavolo nero By James Yeomans ~ 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 current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Puy lentil stew with baked cauliflower and steamed cavolo nero is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Puy lentil stew with baked cauliflower and steamed cavolo nero:
- Prepare Ingredients - main:
- Get Organic rapeseed oil
- Take 400 g fresh or frozen, cored & de-seeded, chopped, mixed peppers
- Prepare 4 medium sized organic carrots – topped, tailed & diced (no need to peel them if they’re organic)
- Prepare 1 medium to large onion – peeled & chopped
- Prepare 1 tsp fennel seeds
- Get 5 cloves garlic – peeled & roughly sliced
- Make ready 3 sticks celery – roughly chopped
- Prepare 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)
- Make ready 20 turns of the black pepper grinder
- Make ready 1 tsp sea salt
- Prepare 1 litre chicken stock
- Take 200 g dried puy lentils
- Prepare 4 bay leaves
- Take 300 g whole button mushrooms
- Take 300 g roughly chopped cabbage
- Get Ingredients - topping:
- Take 1 whole Cauliflower including leaves & stem – quartered
- Make ready Cavolo nero
Nothing is better on a cold winter evening than a hearty comforting meal, and this Vegan Lentil Stew fits the bill perfectly. Serve with some gluten-free bread to make this the absolute perfect filling meal. Lentils are one of my favorite meat substitutes, because of their nutritional complexity. 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.
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.
Lentils are one of my favorite meat substitutes, because of their nutritional complexity. 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. Whilst the stew and dumplings are cooking, heat a pan over a medium-hire fire with olive oil and add minced garlic. Heat the oil in a large pot or Dutch oven over medium heat. Stir in the garlic and cook for another minute or two.
So that’s going to wrap this up for this exceptional food puy lentil stew with baked cauliflower and steamed cavolo nero recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
