Spätzle With Lentils from Scratch (Gluten Free)

May 08, 2023May 8, 20230 1
A Hearty and Gluten-Free Spätzle with Lentils Recipe
in Main

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup potato starch
1 cup tapioca starch
1 cup sweet rice flour
2 tablespoons cornstarch
3 eggs
water
butter
1 1/4 cups brown lentils
1 carrot , cleaned and quartered
1 celery rib , cleaned and quartered
1 small onion , quartered
1 bay leaf
vegetables or chicken stock
red wine vinegar

Nutrision Information

Servings Per Recipe
4
Calories
540
Sugar
2g
Fat
15g
Spätzle is a type of soft egg noodle that is popular in German and Austrian cuisine. It is often served as a side dish or as a main course with meat or vegetables. This Spätzle with Lentils recipe puts a vegetarian spin on the classic dish by combining tender spätzle pasta with hearty brown lentils in a flavorful sauce. The spätzle is made from scratch using a simple batter of gluten-free flours and eggs, which is boiled and then sautéed with butter to create a rich and satisfying texture. The lentils are cooked with aromatic vegetables and seasoned with red wine vinegar for tanginess. This Spätzle with Lentils recipe is a wholesome and comforting meal that's perfect for a chilly night or a lazy weekend brunch.

Instructions

1.In a large pot, combine the lentils, carrot, celery, onion, and bay leaf. Add enough stock to cover the ingredients by a couple of inches. Bring to a boil, reduce heat, and simmer for 30-35 minutes or until the lentils are tender. Drain and discard the vegetables and bay leaf, reserving the cooking liquid.
2.In a mixing bowl, whisk together the potato starch, tapioca starch, sweet rice flour, and cornstarch. Add the eggs and about 1/2 cup of water to start, whisking until smooth. Keep adding water until the batter is thin enough to pour easily from a spoon but still thick enough to hold its shape.
3.Place a large pot of salted water on the stove to boil. Once boiling, use a spätzle maker or a colander with large holes to drop small amounts of batter into the water. Cook for about 2-3 minutes or until the spätzle float to the top and are tender but still chewy. Use a slotted spoon or a spider skimmer to transfer the cooked spätzle to a colander and rinse with cold water to stop cooking and prevent sticking.
4.In a large skillet, melt butter over medium heat. Add the cooked spätzle and toss to coat evenly with the butter. Add a ladle or two of the reserved lentil cooking liquid to loosen the spätzle and create a sauce. Add the cooked lentils and toss gently to combine. Season with salt, pepper, and red wine vinegar to taste.
5.Serve hot and enjoy!

PROS

This Spätzle with Lentils recipe is a hearty and satisfying meal that’s also gluten-free and vegetarian-friendly.

The spätzle pasta is tender and chewy, while the lentils add protein and fiber to keep you full and energized.

You can adjust the flavor by adding more or less red wine vinegar or spices to your liking.

CONS

Making the spätzle from scratch requires some effort and may take some time to get the hang of using the spätzle maker or colander.

Also, the recipe calls for potato starch, tapioca starch, and sweet rice flour, which may not be readily available in some grocery stores and may require a trip to a specialty store.

HEALTH & BENEFITS

This Spätzle with Lentils recipe is a good source of fiber, plant-based protein, and complex carbohydrates.
Lentils are known to be beneficial for heart health, digestion, and blood sugar control.
The gluten-free spätzle is made with a blend of starchy flours that are low in fat and high in resistant starch, which may improve insulin sensitivity and promote digestive health.

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