Sptzle with Lentils from Scratch Gluten Free
Discover the comforting, homemade charm of gluten-free Spätzle with Lentils, crafted entirely from scratch! This wholesome recipe combines tender, protein-packed lentils with colorful sautéed vegetables in a smoky, tomato-infused broth for a hearty stew that's full of flavor. The pillowy spätzle dumplings, made with gluten-free flour and tapioca starch, add a satisfying texture and are surprisingly easy to prepare using a spätzle maker or colander. Perfect for those seeking gluten-free comfort food, this dish is rich in nutrients, bursting with savory aromas, and ideal for cozy family dinners. Garnished with fresh parsley, it's a nourishing meal that's sure to impress without compromising dietary needs.
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Recipe Information
Ingredients
- 180 grams Gluten-free all-purpose flour
- 40 grams Tapioca starch
- 1 teaspoons Xanthan gum
- 1 teaspoons Salt
- 3 large Eggs
- 90 milliliters Water
- 200 grams Dry green or brown lentils
- 1 medium Onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 750 milliliters Vegetable broth
- 2 tablespoons Tomato paste
- 2 Bay leaves
- 1 teaspoons Smoked paprika
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
In a large bowl, whisk together the gluten-free flour, tapioca starch, xanthan gum, and 1 teaspoon of salt.
Create a well in the center of the dry ingredients and crack the eggs into it. Begin whisking the eggs gently and slowly incorporate the flour mixture.
Gradually add the water a little at a time while mixing to form a thick, slightly sticky batter. Cover the bowl and let it rest for 10 minutes.
Meanwhile, rinse the lentils and place them in a medium saucepan with the vegetable broth. Add bay leaves and bring to a boil. Reduce the heat to a simmer and cook for 20-25 minutes until lentils are tender but not mushy.
While the lentils are cooking, heat the vegetable oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened.
Stir in the garlic, tomato paste, and smoked paprika. Cook for 1 more minute until fragrant.
Once the lentils are tender, drain them (reserving the liquid) and add to the skillet with the vegetables. Stir to combine, adding some reserved broth to create a saucy consistency. Simmer on low heat while you prepare the spätzle.
Bring a large pot of salted water to a gentle boil. Using a spätzle maker or a colander with large holes, push the spätzle dough through into the boiling water. Work in batches if necessary.
Cook the spätzle for 2-3 minutes, stirring gently, until they float to the surface. Remove with a slotted spoon and place in a bowl.
Optional: For added flavor, sauté the cooked spätzle in a skillet with a little butter or oil until lightly golden.
Serve the spätzle with the lentil stew on top or on the side. Garnish with fresh parsley, if desired, and enjoy your hearty, gluten-free meal!
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1033 mg | 45% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 8.6 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 106 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 907 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
