Lupine dumplings with lentils
Lupine dumplings with lentils, the perfect side dish to gnocchi or other potato products. Add to this vegetables of choice and the meal is optimal.
Ingredients
For the dumplings
- 100 g red lentils
- 25 g lupine flour
- 2 tbsp potato flour
- 50 g cooked quinoa
- 1 tsp mustard
- 1 prise each salt, pepper, turmeric, curry, garlic powder, onion powder, cumin
- 1 tbsp parsley
- water for boiling
For the sauce
- 2 tbsp mustard
- 1 prise of Fenugreek seeds ground
- 1 splash of soy sauce
- salt, pepper and onion powder to taste
- 1 - 2 tbsp flour type 630 to bind the sauce
- 300 ml water
Instructions
- Simmer lentils with 2 - 3 times the amount of water for about 12 minutes. Then puree.
- Stir in lupine flour.
- Allow the mixture to swell for 15 minutes.
- Simmer quinoa with 3 times the amount of water for 20 minutes.
- Then add to the lentil mixture.
- Finish with the spices and herbs.
- Mix in enough potato flour to make a firmer mixture.
- Bring water to a boil.
- Form small dumplings from the mixture and place them in the hot water. Then turn down. Leave to infuse for 10 minutes.
- When the dumplings float to the top, they are ready. Then remove them with a slotted spoon.
- Season the broth with mustard, salt, pepper, fenugreek and soy sauce and thicken with flour.
- Then put the dumplings back into the sauce.