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Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, puy lentil stew with baked cauliflower and steamed cavolo nero. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Puy lentil stew with baked cauliflower and steamed cavolo nero is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Puy lentil stew with baked cauliflower and steamed cavolo nero is something that I’ve loved my whole life.

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.

To get started with this 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 cook that.

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

1. Make ready Ingredients - main:
2. Take Organic rapeseed oil
3. Prepare 400 g fresh or frozen, cored & de-seeded, chopped, mixed peppers
4. Take 4 medium sized organic carrots – topped, tailed & diced (no need to peel them if they’re organic)
5. Make ready 1 medium to large onion – peeled & chopped
6. Make ready 1 tsp fennel seeds
7. Prepare 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. Make ready 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. Prepare 1 tsp sea salt
15. Make ready 1 litre chicken stock
16. Take 200 g dried puy lentils
17. Prepare 4 bay leaves
18. Make ready 300 g whole button mushrooms
19. Take 300 g roughly chopped cabbage
20. Get Ingredients - topping:
21. Make ready 1 whole Cauliflower including leaves & stem – quartered
22. Get 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.

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.

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 is going to wrap it up for this exceptional food puy lentil stew with baked cauliflower and steamed cavolo nero recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!