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🍽️ Lentil Maultaschen with Nut Butter

614 kcal · 30 min · 4 servings

Ingredients

• 200 g Spelt flour Type 630
• 140 g Spelt wholemeal flour
• Salt
• 5 Eggs
• 3 tbsp Olive oil
• 180 g Brown lentils
• 6 Carrots
• 2 Onions
• 2 Garlic cloves
• Pepper
• 1 pinch ground cumin
• 0.25 tsp dried marjoram
• 2 sprigs Parsley
• 200 g Goat cream cheese (20 % fat in dry matter)
• 60 g Wholemeal breadcrumbs (40–5 tbsp)
• 40 g Semolina (4 tbsp)
• 200 ml Milk (1.5 % fat)
• 45 g Mixed nuts (3 tbsp; walnuts, hazelnuts, almonds etc.)
• 30 g Butter (2 tbsp)

Instructions

1. 1. Put the flour and half a teaspoon of salt into a bowl.
2. 2. Make a well in the center of the flour mixture.
3. 3. Add four eggs, four tablespoons of cold water, and one tablespoon of oil into the well.
4. 4. Knead the ingredients by hand into a smooth dough.
5. 5. Let the dough rest for about 45 minutes.
6. 6. Cook the lentils in double the amount of boiling water over medium heat for 30 minutes.
7. 7. Peel and clean the three carrots.
8. 8. Grate the carrots coarsely.
9. 9. Peel the onions and garlic.
10. 10. Finely chop the onions and garlic.
11. 11. Heat one tablespoon of oil in a pan.
12. 12. Sauté the onions, garlic, and grated carrots for three minutes over medium heat.
13. 13. Season the mixture with salt, pepper, cumin, and marjoram.
14. 14. Separate the remaining egg.
15. 15. Whisk the egg white with a fork.
16. 16. Wash the parsley.
17. 17. Shake the parsley dry.
18. 18. Chop the parsley.
19. 19. Stir 100 grams of cream cheese, the parsley, and the egg yolk until smooth.
20. 20. Season the cream cheese mixture with salt and pepper.
21. 21. Mix the cooked lentils, vegetables, and cream cheese mixture.
22. 22. Knead the filling well with breadcrumbs.
23. 23. Dust the work surface with flour.
24. 24. Roll out the pasta dough thinly with a rolling pin.
25. 25. Shape a rectangle measuring 40 by 20 centimeters.
26. 26. Place the lentil mixture onto the dough.
27. 27. Spread the filling evenly.
28. 28. Smooth out the filling.
29. 29. Leave a two-centimeter wide border on the dough.
30. 30. Brush the dough border with the whisked egg white.
31. 31. Roll the dough sheet lengthwise twice.
32. 32. Press the roll slightly flat.
33. 33. Dust the roll with semolina.
34. 34. Cut the roll into slices about two centimeters thick.
35. 35. Place the maultaschen on a board dusted with semolina.
36. 36. Divide the maultaschen into two portions.
37. 37. Add the maultaschen to plenty of boiling salted water.
38. 38. Cook the maultaschen for eight to ten minutes over medium heat.
39. 39. Let the maultaschen drain.
40. 40. Let the maultaschen cool down.
41. 41. Peel the remaining carrots.
42. 42. Cut the carrots into small batons.
43. 43. Heat the remaining oil in a pot.
44. 44. Add the carrot batons to the pot.
45. 45. Sauté the carrots for seven minutes over medium heat.
46. 46. Add the remaining cream cheese and milk.
47. 47. Simmer the sauce for five minutes.
48. 48. Season the sauce with salt and pepper.
49. 49. Chop the nuts coarsely.
50. 50. Melt the butter in a pan.
51. 51. Add the maultaschen and nuts to the pan.
52. 52. Toss the maultaschen for five minutes over low heat.
53. 53. Serve the maultaschen with the sauce.

Nutrition per serving

• kcal: 614
• Protein: 29 g · Fett/Fat: 20 g · Carbs: 77 g