Delish Recipes

Hello everybody, hope you are having an amazing 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. For mine, I’m gonna make it a little bit tasty. 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. This fragrant, spiced vegetable stew combines lentils, carrots, and cauliflower in a savory broth seasoned with cumin, coriander, turmeric and cinnamon.

Puy lentil stew with baked cauliflower and steamed cavolo nero is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. 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 begin with this particular recipe, we have to first 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.

The ingredients needed to make Puy lentil stew with baked cauliflower and steamed cavolo nero:

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

Sauté the lardons until starting to crisp. Satisfy your cabbage cravings with our delicious cavolo nero recipes. This dark green, leafy vegetable is perfect in soups, stews, mash and more. This healthy veggie stew has real depth of flavour.

Steps 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.

A North African-style dish that contains three of your five-a-day and is great for feeding the family. Chermoula is a…» Moroccan Lentil Cauliflower Soup. Moroccan Lentil Cauliflower Soup is a healthy, delicious winter Vegetarian soup to serve for lunch or dinner! If you've never tried my Red Lentil Sweet Potato Stew recipe, you may want to make this recipe, too! This lentil stew is so comforting - the warm spices are given a delicious lift by the mouth-watering, sweet caramelised onions.

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