Lentil Dumplings with Nut Butter

Ingredients

• 200 g spelt flour type 630
• 140 g whole spelt flour
• Salt
• 5 eggs
• 3 tbsp olive oil
• 180 g mountain lentils
• 6 carrots
• 2 onions
• 2 Garlic cloves
• Pepper
• 1 pinch ground cumin
• 0.25 tsp dried marjoram
• 2 sprigs parsley
• 200 g goat fresh cheese (20% fat in the product)
• 60 g whole grain breadcrumbs (40–5 tbsp)
• 40 g semolina (4 tbsp)
• 200 ml milk (1.5% fat)
• 45 g mixed nut kernels (3 tbsp; walnuts, hazelnuts, almonds etc.)
• 30 g butter (2 tbsp)

Instructions

1. 1.

   Sift flour and ½ tsp salt into a bowl and press a well in the center. Add 4 eggs, 4 tbsp cold water and 1 tbsp oil. Knead with hands into a smooth dough and let rest for about 45 minutes.

2. 2.

   Meanwhile cook lentils in twice the amount of boiling water for 30 minutes over medium heat. Peel and grate carrots coarsely. Peel and chop onions and garlic.

3. 3.

   Heat 1 tbsp oil in a pan. Sauté onions, garlic and carrot shreds for 3 minutes over medium heat. Season with salt, pepper, cumin and marjoram.

4. 4.

   Separate the remaining egg; whisk the whites with a fork. Wash, dry and chop parsley. Mix 100 g fresh cheese, parsley and yolk until smooth, season with salt and pepper. Combine lentils, vegetables and cheese mixture with breadcrumbs well.

5. 5.

   Roll dough on a floured surface into a thin rectangle of 40 x 20 cm. Spread lentil filling on the dough, leaving a 2 cm border. Brush the edge with egg whites. Roll the sheet twice lengthwise and press lightly flat. Dust with semolina, cut into ~2 cm thick slices and place on a semolina‑dusted board.

6. 6.

   Drop dumplings in two batches into plenty of boiling salted water and cook for 8–10 minutes over medium heat until tender. Drain and cool.

7. 7.

   Meanwhile slice remaining carrots into sticks. Heat leftover oil in a pot. Add carrots and steam for 7 minutes over medium heat. Add remaining fresh cheese and milk, simmer for 5 minutes. Season with salt and pepper.

8. 8.

   Coarsely chop nuts. Melt butter in a pan, add dumplings and nuts, toss gently over low heat for 5 minutes. Plate dumplings with sauce.