Lentil Pasta with Nut Butter
Lentil pasta with nut butter - Pithy filled dough delicacy
Healthy, because
Even smarter
Nutritional values
The protein-rich Maultaschen fill you up and are a good source of B vitamins and iron thanks to lentils and wholemeal flour. The nuts give the dish bite and, with their unsaturated fatty acids, ensure supple vessels and a strong heart.
For even more fiber, prepare the dough using only whole spelt flour instead of using part spelt flour type 603.
(Percentage of daily recommendation)
| Calorie | 614 cal. | (29 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 64.2 μg | (107 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 151.4 μg | (50 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 28.4 μg | (63 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 6.5 mg | (7 %) | ||
| Potassium | 971 mg | (24 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 16.4 μg | (8 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 174.8 mg | |||
| Cholesterol | 181.3 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 7 ¼ ozs Spelt flour (Type 603)
- 8 ¼ ozs Whole Grain Spelt Flour
- salt
- 5 eggs
- 3 Tbsps olive oil
- 7 ozs mountain lentils
- 6 carrots
- 2 onions
- 2 garlic cloves
- peppers
- 1 pinch ground Caraway
- ¼ tsp dried marjoram
- 2 parsley
- 7 ozs fresh goat cheese
- 4 ozs whole grain breadcrumbs
- 1 ½ ozs Semolina (4 TBSP.)
- 7 ozs milk (low fat)
- 3 Tbsps mixed nut kernels (walnuts, hazelnuts, almonds, etc.)
- 1 oz butter (2 TBSP.)
Preparation steps
Place flours and 1/2 tsp salt in a bowl and make a well. Add 4 eggs, 4 tablespoons cold water and 1 tablespoon oil. Knead ingredients with hands until smooth dough and let rest for about 45 minutes.
Meanwhile, cook lentils in twice the amount of boiling water for 30 minutes over medium heat. 3 Clean, peel and coarsely grate the carrots. Peel and chop onions and garlic.
Heat 1 tablespoon of oil in a frying pan. Sauté the onions, garlic and grated carrots in it for 3 minutes over medium heat. Season with salt, pepper, cumin and marjoram.
Separate remaining egg; whisk egg white with a fork. Wash parsley, shake dry and chop. Mix 3.5 ounces cream cheese, parsley and egg yolk until smooth, add salt and pepper. Knead lentils, vegetables and cream cheese mixture well with breadcrumbs.
On a floured work surface, roll out pasta dough thinly with a rolling pin into a 12 x 8 inch rectangle. Pour lentil mixture onto dough, spread and smooth, leaving a 1 inch border. Brush the edge with the egg white. Roll up the dough lengthwise 2 times and flatten slightly. Sprinkle with the semolina, cut into slices about 1 inch thick and place on a board sprinkled with semolina.
Place dumplings in 2 portions in plenty of boiling salted water and cook over medium heat for 8-10 minutes. Drain and let cool.
Along the way, peel remaining carrots and cut into small sticks. Heat remaining oil in a saucepan. Add carrots and saute over medium heat for 7 minutes. Add remaining cream cheese and milk and simmer for 5 minutes. Season to taste with salt and pepper.
Coarsely chop the nuts. Melt butter in a pan, add dumplings and nuts and toss over low heat for 5 minutes. Serve with the sauce.
