Ingredients

• 1 cup potato starch
• 1 cup tapioca starch
• 1 cup sweet rice flour
• 2 tablespoons cornstarch
• 3 eggs
• water
• butter
• 1 1/4 cups brown lentils
• 1 carrot, cleaned and quartered
• 1 celery rib, cleaned and quartered
• 1 small onion, quartered
• 1 bay leaf
• vegetables or chicken stock
• red wine vinegar

Instructions

1. Combine dry ingredients with eggs and mix well.

2. Add enough water for the mixture to come together and be able to form ribbons.

3. Bring a few quarts of well-salted water to a boil.

4. Stir mixture and place between 1/3 and 1/2 cup on a cutting or spaetzle board.

5. Smooth out dough, and draw a small portion of it down towards the edge of the board.

6. Using a butter knife or spaetzle cutter, cut and fling the spaetzle into the boiling water, dipping the blade of the knife in the water after each cut (to help prevent dough from sticking).

7. All to boil for 2-3 more minutes after last spaetzle is in the pot. (they will float when they are done).

8. Remove from water with slotted spoon.

9. Repeat #4-8 utill no dough remains. (If the dough starts to dry out, add a little more water to help loosen the batter, but just a little).

10. Add butter to taste.

11. Serve warm with lentils.

12. LENTILS:.

13. Wash and sort lentils (remove any stones).

14. Add oil and lentils to pan, toast over medium heat for 1-2 minutes.

15. Add in carrots, celery, onion, bay leaf and enough stock to cover plus a bit.

16. Bring to a boil, then lower to a simmer. Cook until lentils are tender 40-60 minutes.

17. Add a few tsp of red wine vinegar (or more to taste).

18. Serve warm over spaetzle.