Easiest Way to Summer Delicious Puy lentil stew with baked cauliflower and steamed cavolo nero

Easiest Way to Summer Delicious Puy lentil stew with baked cauliflower and steamed cavolo nero Delicious, fresh and tasty.

Puy lentil stew with baked cauliflower and steamed cavolo nero. 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.

Whilst the stew and dumplings are cooking, heat a pan over a medium-hire fire with olive oil and add minced garlic.

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.

You can cook Puy lentil stew with baked cauliflower and steamed cavolo nero using 22 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Puy lentil stew with baked cauliflower and steamed cavolo nero

1. It’s of Ingredients - main:.

2. It’s of Organic rapeseed oil.

3. Prepare 400 g of fresh or frozen, cored & de-seeded, chopped, mixed peppers.

4. You need 4 of medium sized organic carrots – topped, tailed & diced (no need to peel them if they’re organic).

5. You need 1 of medium to large onion – peeled & chopped.

6. You need 1 tsp of fennel seeds.

7. You need 5 cloves of garlic – peeled & roughly sliced.

8. Prepare 3 sticks of celery – roughly chopped.

9. You need 300 g of organic Jerusalem artichokes or potatoes (no need to peel them if they’re organic) – top, tailed where needed & diced.

10. It’s 1/2 tsp of chilli flakes.

11. You need 1 tsp of smoked paprika.

12. It’s 3 tbsps of cider vinegar (white wine vinegar, left over cider or white wine will work too).

13. Prepare 20 of turns of the black pepper grinder.

14. You need 1 tsp of sea salt.

15. You need 1 litre of chicken stock.

16. It’s 200 g of dried puy lentils.

17. It’s 4 of bay leaves.

18. You need 300 g of whole button mushrooms.

19. You need 300 g of roughly chopped cabbage.

20. You need of Ingredients - topping:.

21. It’s 1 of whole Cauliflower including leaves & stem – quartered.

22. Prepare of Cavolo nero.

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Puy lentil stew with baked cauliflower and steamed cavolo nero step by step

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 its 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..

This dark green, leafy vegetable is perfect in soups, stews, mash and more.. mash and more.

This healthy veggie stew has real depth of flavour.

A North African-style dish that contains three.

Once the lentils are cooked, season with salt and pepper and leave to cool.

Once cool enough to handle, squeeze the muslin bag over a bowl to catch all of the juices.