Steps to Prepare Eric Ripert Puy lentil stew with baked cauliflower and steamed cavolo nero

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, puy lentil stew with baked cauliflower and steamed cavolo nero. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Puy lentil stew with baked cauliflower and steamed cavolo nero is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Puy lentil stew with baked cauliflower and steamed cavolo nero is something which I’ve loved my whole life.

Puy lentils, a Protected Designation of Origin green lentil variety from the Le Puy region of France owes its distinct character to the terroir within Steam your Cavolo Nero for a few minutes before transferring to a large skillet with your favourite paleo fat, toss in the drained lentils, add sea salt and. Puy lentils are considered by many to be the best lentil because of their unique peppery flavour and the fact they hold their shape during cooking. We have tons of Puy lentil recipes that are healthy and comforting, like Puy lentil bolognese and lentil shepherd's pie. Find out how to make cavolo nero with puy lentils & hot sauce with our easy recipe.

To get started with this particular recipe, we have to first prepare a few components. You can cook puy lentil stew with baked cauliflower and steamed cavolo nero using 22 ingredients and 11 steps. Here is how you cook it.

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

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

Serve with steamed broccoli and garlic toasts for that something extra. Lentils are hugely versatile, healthy and cheap. They also contain plant-based protein, as well as plenty of fibre and other essential vitamins and minerals. This lentil stew is a winner - it ticks all the boxes for a simple, wholesome, nutritious, comforting supper.

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.

They also contain plant-based protein, as well as plenty of fibre and other essential vitamins and minerals. This lentil stew is a winner - it ticks all the boxes for a simple, wholesome, nutritious, comforting supper. Silverbeet or kale could replace the cavolo nero. Add the tomatoes, seasonings and cavolo nero. Simmer until the cavolo nero is tender.

So that’s going to wrap this up for this special food puy lentil stew with baked cauliflower and steamed cavolo nero recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!