red lenses – Wholefoodspace https://wholefoodspace.com Healthy vegan whole food recipes Mon, 26 May 2025 15:00:32 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://wholefoodspace.com/wp-content/uploads/Wholefoodspace-Logo-2-Standard-82a38f-150x150.png red lenses – Wholefoodspace https://wholefoodspace.com 32 32 Lupine dumplings with lentils – ingenious https://wholefoodspace.com/en/lupine-dumplings-with-lentils-ingenious/ https://wholefoodspace.com/en/lupine-dumplings-with-lentils-ingenious/#respond Tue, 26 Sep 2023 18:24:12 +0000 http://wholefoodspace.com/?p=9582 The lupine dumplings with lentils are a super creative alternative to traditional burgers. The taste is a little sweeter and spicier, which is just fantastic. They are incredibly nutritious and go perfectly with almost any vegetable. A good choice to go with them would be my gnocchi and as veggies simply broccoli or carrots cooked in water.

Lupine dumplings with lentils

A dreamy treat, the lupine dumplings with lentils give your meals that certain something to create a special palate experience.

Lupine dumplings with lentils
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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.
Course Side dish
Keyword herbs, lupine flour, mustard, Potato flour, Quinoa, red lenses, Spices
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 1 person

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.

Tip

If you have quinoa left over from the day before, you can use it for the dumplings with lentils.

Sieve the sauce if necessary before adding the dumplings, depending on taste.

Interesting to know

Lupine flour can be used in a variety of recipes, including bread, cakes, pancakes, pizza and more. It can also be used as a binder in soups and sauces.

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