How to Make Tasty Puy lentil stew with baked cauliflower and steamed cavolo nero

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Puy lentil stew with baked cauliflower and steamed cavolo nero.

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

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

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 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..

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