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Spätzle With Lentils from Scratch (Gluten Free)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.243
Energy (kCal)934.22
Carbohydrates (g)161.089
Total fats (g)16.8938
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine dry ingredients with eggs and mix well. | 2. Add enough water for the mixture to come together and be able to form ribbons. | 3. Bring a few quarts of well-salted water to a boil. | 4. Stir mixture and place between 1/3 and 1/2 cup on a cutting or spaetzle board. | 5. Smooth out dough, and draw a small portion of it down towards the edge of the board. | 6. Using a butter knife or spaetzle cutter, cut and fling the spaetzle into the boiling water, dipping the blade of the knife in the water after each cut (to help prevent dough from sticking). | 7. All to boil for 2-3 more minutes after last spaetzle is in the pot. (they will float when they are done). | 8. Remove from water with slotted spoon. | 9. Repeat #4-8 utill no dough remains. (If the dough starts to dry out, add a little more water to help loosen the batter, but just a little). | 10. Add butter to taste. | 11. Serve warm with lentils. | 12. LENTILS:. | 13. Wash and sort lentils (remove any stones). | 14. Add oil and lentils to pan, toast over medium heat for 1-2 minutes. | 15. Add in carrots, celery, onion, bay leaf and enough stock to cover plus a bit. | 16. Bring to a boil, then lower to a simmer. Cook until lentils are tender 40-60 minutes. | 17. Add a few tsp of red wine vinegar (or more to taste). | 18. Serve warm over spaetzle. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato starch 1 cup - - - -
    tapioca starch 1 cup - - - -
    rice flour 1 cup sweet 578.28 126.6054 9.401 2.2436
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    egg 3 214.5 1.08 18.84 14.265
    water - - - -
    butter - - - -
    brown lentil 1 1/4 cups - - - -
    carrot 1 quartered 52.48 12.2624 1.1904 0.3072
    celery rib 1 quartered - - - -
    onion 1 quartered 28.0 6.537999999999999 0.77 0.07
    bay leaf 1 - - - -
    vegetable chicken stock - - - -
    red wine vinegar - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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