How to Prepare Perfect Puy lentil stew with baked cauliflower and steamed cavolo nero

Hey everyone, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Steps to Make Quick Puy lentil stew with baked cauliflower and steamed cavolo nero. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Puy lentil stew with baked cauliflower and steamed cavolo nero, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Puy lentil stew with baked cauliflower and steamed cavolo nero delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Puy lentil stew with baked cauliflower and steamed cavolo nero estimated approx ~1 3/4 hours.

To begin with this particular recipe, we must 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.

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. I make a large batch which I freeze and then reheat (thoroughly) throughout the week.

Ingredients and spices that need to be Take to make Puy lentil stew with baked cauliflower and steamed cavolo nero:

1. Ingredients - main:
2. Organic rapeseed oil
3. 400 g fresh or frozen, cored & de-seeded, chopped, mixed peppers
4. 4 medium sized organic carrots – topped, tailed & diced (no need to peel them if they’re organic)
5. 1 medium to large onion – peeled & chopped
6. 1 tsp fennel seeds
7. 5 cloves garlic – peeled & roughly sliced
8. 3 sticks celery – roughly chopped
9. 300 g organic Jerusalem artichokes or potatoes (no need to peel them if they’re organic) – top, tailed where needed & diced
10. 1/2 tsp chilli flakes
11. 1 tsp smoked paprika
12. 3 tbsps cider vinegar (white wine vinegar, left over cider or white wine will work too)
13. 20 turns of the black pepper grinder
14. 1 tsp sea salt
15. 1 litre chicken stock
16. 200 g dried puy lentils
17. 4 bay leaves
18. 300 g whole button mushrooms
19. 300 g roughly chopped cabbage
20. Ingredients - topping:
21. 1 whole Cauliflower including leaves & stem – quartered
22. Cavolo nero

Instructions to make 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.

While that is in no way the end all be guide to cooking fast and simple lunches it is excellent food for thought. The expectation is that this will get your creative juices flowing so that you are able to prepare excellent lunches for your own family without needing to complete too horribly much heavy cooking through the practice.

So that is going to wrap it up with this special food Recipe of Homemade Puy lentil stew with baked cauliflower and steamed cavolo nero. Thank you very much for your time. I am sure you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!