Lentil Waffles topped with Creamy Chicken and Spätzle

Ingredients

• 200 g red lentils
• 300 ml milk (1.5% fat)
• 6 Eggs
• 1 tsp raw cane sugar
• 90 g rice flour
• Salt
• 5 tbsp Rapeseed Oil
• 750 g FRoSTA Creamy Chicken and Spätzle
• 0.5 bunch chives (10 g) or 2 tbsp FRoSTA chives
• Pepper

Instructions

1. 1.

   Soak lentils overnight in water. The next day, rinse them in a sieve and let them drain well. Blend the raw lentils with 200 ml milk until smooth. Add eggs, sugar, rice flour, and a pinch of salt; mix into a smooth batter and refrigerate for 30 minutes.

2. 2.

   Heat a waffle iron and brush it lightly with rapeseed oil. Pour about one small ladleful of batter at a time, cooking each waffle for 7–10 minutes until golden. Repeat until all batter is used up, yielding eight waffles. Keep the waffles warm in a preheated oven at 80 °C (60 °C fan; gas: level 1).

3. 3.

   In a pan, combine frozen FRoSTA Creamy Chicken and Spätzle with the remaining milk. Heat over high heat, then reduce to medium for 4–5 minutes until the sauce reaches the desired consistency, stirring occasionally. Wash the chives, dry them, and cut into fine ribbons.

4. 4.

   Arrange the waffles on plates. Spoon the creamy chicken mixture over each waffle, sprinkle with chive ribbons, and finish with a dusting of pepper.