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Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, puy lentil stew with baked cauliflower and steamed cavolo nero. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Whilst the stew and dumplings are cooking, heat a pan over a medium-hire fire with olive oil and add minced garlic. Merchant Gourmet puy lentils with roasted cauliflower florets, roasted lemons, pomegranate seeds, halloumi, crushed peanuts, parsley, mint and tahini. Last month I travelled to the French town of Le-Puy-en-Velay in the region of Auvergne to learn all about their famous puy lentils with Merchant Gourmet.

Puy lentil stew with baked cauliflower and steamed cavolo nero is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Puy lentil stew with baked cauliflower and steamed cavolo nero is something which I’ve loved my entire life.

To get started with this 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 that.

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

1. Get Ingredients - main:
2. Get Organic rapeseed oil
3. Make ready 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. Prepare 1 medium to large onion – peeled & chopped
6. Get 1 tsp fennel seeds
7. Take 5 cloves garlic – peeled & roughly sliced
8. Make ready 3 sticks celery – roughly chopped
9. Make ready 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. 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. Prepare 1 tsp sea salt
15. Get 1 litre chicken stock
16. Take 200 g dried puy lentils
17. Take 4 bay leaves
18. Make ready 300 g whole button mushrooms
19. Take 300 g roughly chopped cabbage
20. Prepare Ingredients - topping:
21. Take 1 whole Cauliflower including leaves & stem – quartered
22. Make ready Cavolo nero

All are delicious sauced with a rough, savoury purée of Puy lentils. And both elements of the dish are very easy to prepare. 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. Quick, easy, super healthy and tasty just about sums up this dish, roast cauliflower steaks with steamed kale, Puy lentils, roast onions and juicy cherry tomatoes.

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.

Parsley, chillie oil or chillie, lemon zest to serve. Add the chopped up sweet potatoes (skin on, thoroughly washed) and the smoked pancetta, or smocked. 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. See our vegetarian stir-fry recipes for more.

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