Golden Lentil And Herb Spaetzle Bowl Recipe

About this recipe

Golden Lentil and Herb Spaetzle Bowl is a delightful twist on German cuisine, perfect for a nutritious vegetarian lunch. This dish features spaetzle made from chickpea flour, infused with fresh parsley, and topped with a hearty lentil and vegetable mixture. The soy protein mince adds an impressive protein boost, complemented by aromatic spices and a splash of lemon juice for brightness. The spaetzle's tender texture pairs beautifully with the warm and comforting flavors of the topping, making this dish both satisfying and wholesome. Ideal for a quick weekday meal, it combines tradition with a modern vegetarian twist. Serve it fresh and enjoy the rich, balanced flavors that are sure to please anyone at the table.

Ingredients

• NaN Trs Gram Flour
• 400G Greenfield Himalayan Salt Fine 400G
• - Schwartz Flat Leaf Parsley
• - Biona Capers In Olive Oil
• 75G Greenfields Berbere Spice Blend, 75G
• 400G Holland & Barrett Vegan Soy Protein Mince
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Onion Large 1 Each
• 50G Black Garlic Cloves, 50G
• 500G Great Scot Vegetable Broth Mix
• 250 Ml Trs Lemon Juice 250Ml
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. In a mixing bowl, combine chickpea flour, water, and salt to form a smooth batter for spaetzle.
2. 2. Chop fresh parsley finely and stir it into the spaetzle batter for added flavor and freshness.
3. 3. Heat a pot of salted water to a rolling boil and prepare a spaetzle press or colander for shaping the dough.
4. 4. Press the spaetzle batter through the holes into boiling water, cooking until they float, then remove and set aside.
5. 5. Peel and dice carrots and onions; mince garlic for the lentil topping.
6. 6. Heat olive oil in a skillet and sauté garlic and onions until fragrant and translucent.
7. 7. Add diced carrots, soy protein mince, and vegetable stock to the skillet, stirring to combine.
8. 8. Sprinkle in the Greenfields Berbere Spice Blend and black pepper for a warm, aromatic flavor profile.
9. 9. Let the lentil mixture simmer for 10-15 minutes until the carrots soften and the flavors meld together.
10. 10. Finish the lentil topping with a splash of lemon juice for brightness and balance.
11. 11. Plate the spaetzle in bowls and generously spoon the lentil mixture over the top.
12. 12. Garnish with additional fresh parsley for a pop of color and serve warm.