Smoky Lentil Spaetzle With Herb Infused Vegetables Recipe

About this recipe

Indulge in Smoky Lentil Spaetzle with Herb-Infused Vegetables, a German-inspired vegetarian dinner that’s both hearty and nutritious. Lentils, rich in plant-based protein, are paired with tender spaetzle made from rice flour and infused with caraway seeds. This unique dumpling pasta is topped with sautéed carrots, cucumber, and onion spiced with smoky Berbere blend. The fresh lemon juice adds a zesty brightness, balancing the robust flavors perfectly. With 84g of protein, this meal is ideal for gym-goers looking to replenish and maintain their energy levels. Prepare it in under an hour for a wholesome dinner that satisfies comfort cravings while supporting your dietary goals. Perfect for two, it’s a balanced and flavorful way to end the day.

Ingredients

• - Trs Brown Lentils
• - Jalpur Rice Flour
• - Caraway Seeds Bwfo
• - Schwartz Bay Leaves
• 100 g Yorkshire English Carrots 100G
• 1 Piece Cucumber 1Pc
• - Biona Capers In Olive Oil
• 75G Greenfields Berbere Spice Blend, 75G
• 100 G Jumbo Garlic 100g
• 1 Onion Large 1 Each
• 1 Lemon - 1 Each
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 520G Innermost The Lean Protein Vanilla

Instructions

1. 1. Rinse and soak the brown lentils in water for 30 minutes, then drain them.
2. 2. Cook lentils in a pot with 200ml water, bay leaves, and a pinch of salt until tender, about 15 minutes.
3. 3. Combine rice flour, caraway seeds, and Innermost The Lean Protein Vanilla in a bowl, then mix with water to make a spaetzle dough.
4. 4. Use a spaetzle maker or press to form small dumplings from the dough into boiling salted water; cook until they float.
5. 5. Peel and chop the carrots, cucumber, and onion into bite-sized pieces for the vegetable medley.
6. 6. Heat olive oil in a pan and sauté garlic and onion until fragrant, about 2 minutes.
7. 7. Add carrots and cucumber to the pan, sprinkle with Berbere spice blend, salt, and pepper, and stir well.
8. 8. Add cooked lentils to the pan with the vegetables and fold gently to combine all the flavors.
9. 9. Squeeze fresh lemon juice over the vegetable-lentil mixture and adjust seasoning as needed.
10. 10. Drain the spaetzle and toss them lightly with olive oil to prevent sticking.
11. 11. Plate the spaetzle and top with the smoky lentil vegetable mixture, ensuring an even distribution.
12. 12. Garnish with a sprinkle of caraway seeds and an optional lemon wedge for added zest.
13. 13. Serve warm and enjoy the unique combination of textures and flavors.
14. 14. Store leftovers in airtight containers for up to two days for easy reheating.