Herbed Potato & Red Lentil Knödel

Directions

1. Boil potatoes in salted water until fork-tender, approximately 15-20 minutes. In a separate pot, cook the lentils in 3 cups (750 mL) of water until soft, approximately 6 minutes.
2. Drain potatoes and lentils well and mash both together in a bowl while warm. Let the potato-lentil mixture cool to room temperature to prevent excess moisture retention.
3. In a bowl, combine potato-lentil mixture, potato starch, egg, salt, nutmeg, parsley, chives, and thyme.
4. Mix until a smooth, non-sticky dough forms. If it feels too sticky, add more potato starch in small increments. Divide dough into 10 equal portions and roll into balls.
5. Bring a large pot of salted water to a gentle simmer (not a rolling boil). Add dumplings and cook until they float to the surface, then simmer for 3-5 more minutes. Remove with a slotted spoon.
6. Drizzle with melted butter, serve with gravy, or enjoy with sautéed onions and herbs.