Explore more 10.000 recipes with unique menus

Hey everyone, I hope you’re 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 food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Puy lentil stew with baked cauliflower and steamed cavolo nero is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Puy lentil stew with baked cauliflower and steamed cavolo nero is something which I have loved my whole life.

.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. 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 begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:

1. Get Ingredients - main:
2. Make ready 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. Take 1 medium to large onion – peeled & chopped
6. Prepare 1 tsp fennel seeds
7. Prepare 5 cloves garlic – peeled & roughly sliced
8. Prepare 3 sticks celery – roughly chopped
9. Get 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. Take 1 tsp smoked paprika
12. Prepare 3 tbsps cider vinegar (white wine vinegar, left over cider or white wine will work too)
13. Prepare 20 turns of the black pepper grinder
14. Take 1 tsp sea salt
15. Prepare 1 litre chicken stock
16. Take 200 g dried puy lentils
17. Get 4 bay leaves
18. Get 300 g whole button mushrooms
19. Prepare 300 g roughly chopped cabbage
20. Get Ingredients - topping:
21. Take 1 whole Cauliflower including leaves & stem – quartered
22. Prepare 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. Create this delicious recipe for lentil and chickpea stew cooked in an Instant Pot. The ingredients here are very familiar, but the result is a bit magic and unexpected - a little like Christmas, in fact. Serve the stew warm topped with a spoonful of creme fraiche, a drizzle of oil, a sprinkling of the urfa chilli and the remaining chopped oregano leaves.

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.

Green lentils with salami and cavolo nero. Served as a side, this green lentil salad is filled with flavour. Thinly slice the salami to create an even taste. This sausage and lentil stew is elegant enough to serve at a dinner party, but is still warm and comforting enough to snaffle from a bowl in Do try to get your hands on some good-quality sausages for this dish and make sure to use Puy lentils as they hold their shape far better than other varieties. This lentil stew is so comforting - the warm spices are given a delicious lift by the mouth-watering, sweet caramelised onions.

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’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!