Sptzle With Lentils From Scratch Gluten Free
Zwt6 before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled spatzen (meaning little sparrows) this theory may reflect that traditional spätzle are never shaped. Serving amount is a guess. From http://noglutenrequired.blogspot.com.
Steps
Combine dry ingredients with eggs and mix well.
Add enough water for the mixture to come together and be able to form ribbons.
Bring a few quarts of well-salted water to a boil.
Stir mixture and place between 1 / 3 and 1 / 2 cup on a cutting or spaetzle board.
Smooth out dough , and draw a small portion of it down towards the edge of the board.
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.
All to boil for 2-3 more minutes after last spaetzle is in the pot.
Remove from water with slotted spoon.
Repeat #4-8 utill no dough remains.
Add butter to taste.
Serve warm with lentils.
Lentils:.
Wash and sort lentils.
Add oil and lentils to pan , toast over medium heat for 1-2 minutes.
Add in carrots , celery , onion , bay leaf and enough stock to cover plus a bit.
Bring to a boil , then lower to a simmer.
Cook until lentils are tender 40-60 minutes.
Add a few tsp of red w.
Ingredients
potato starch, tapioca starch, sweet rice flour, cornstarch, eggs, water, butter, brown lentils, carrot, celery rib, onion, bay leaf, vegetables, red wine vinegar