I used the sprouted grains with the black beluga lentils to make German Spaetzle noodles – much easier than Italian pastas. I found a recipe for making green pea spaetzle and swapped out the green peas for cooked black beluga lentils.  I also milled dried black beluga lentils combined with the dried sprouted grain flour for making a more “conventional” spaetzle. I wanted to make both spaetzles at the same time to see how they compared.

Equipment Needed to Make Spaetzle

To make spaetzle, you push the spaetzle mush through something with holes in it into salted boiling water.  It takes about three minutes for the spaetzle to cook.  Then you strain out the water, and voila, your spaetzle is ready.  I got a flat colander that fit over my small dutch oven for pushing the spaetzle mush through.

Sprouted Grain Spaetzle with Cooked Black Beluga Lentils

Since this was an experiment, I made 1/4th of the original, but modified, spaetzle recipe. The Paprika recipe app makes it easy to scale recipes.

Ingredients

1/2 cup cooked black beluga lentils

1 green onion chopped (all of it)

1 egg

2 tbs milk

1/4 cup milled sprouted soft white berries

1/4 cup milled sprouted kamut berries

2 tbs olive oil

1/4 tsp salt

Directions

1. Puree the cooked lentils, green onions, egg, and milk.
2. Combine the dry ingredients – flour and salt.
3. Mix in the olive oil and the puree.
4. The mixture is a thick mush.
5. Boil a pot of water with two tablespoons of salt.
6. Scrap the mush through the colander into the boiling water.
7. Cook for three minutes.
8. Strain and serve (this is tasty all on it’s own).

Sprouted Grain and Milled Black Beluga Lentils Spaetzle

I made a 1/8th scaled amount of spaetzle – this time substituting half of the milled flour for milled black beluga lentils.

Ingredients

1/8th cup milled sprouted soft white wheat berries

1/8th cup milled sprouted kamut berries

1/4 cup milled dry black beluga lentils

1 egg

1/4 tsp salt

1 1/2 tbs of milk

Directions

1. Combine the dry ingredients – flours and salt.
2. Mix in the egg and milk.
3. The mixture is a thick mush.
4. Boil a pot of water with two tablespoons of salt.
5. Scrap the mush through the colander into the boiling water.
6. Cook for three minutes.
7. Strain and serve (this is tasty all on it’s own).

The first spaetzle made with the cooked lentils was the better of the two.  I found another use for the rest of the milled black beluga lentil flour…….

I thought, hmmm – maybe it would make a great bass note for a spice blend.  Here is what I tried (calling it “It’s Greek to Me” for now)

It’s Greek to Me Spice Blend 

Ratios

1 part milled dry black beluga lentils

1/2 part dried red bell pepper flakes

1/2 part dried celery

1/4 part dried garlic

1/4 part dried parsley

1/4 part salt

1/8th part black pepper powder

1/16th part bay leaf

Directions

Combine all in a food processor or magic bullet to make into a homogenous powder.

Pair with….

Salmon – coat a fillet right before cooking.

Lamb – as a dry rub  (toss in a little rosemary)

Tomatoes, Avocado, Eggplant, Cucumber

Yogurt (as flavoring for a Tzaki sauce with cucumbers)

Kebabs – roll all the meat in this seasoning then spray with olive oil before cooking

Noodles and butter

In the melted butter before scrambling eggs

In Sherry Vinegar with a little olive oil for a salad dressing