Quark lentils to leek-lentil vegetables

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 2 small onions
  • 50 g Butter
  • 2 Eggs (size M)
  • 500 g Edible curd
  • 150 g Flour
  • 7-10 Tbsp Salt
  • 300 g Leeks (leek)
  • 2 Apples
  • 4 TABLESPOONS Oil
  • 250 g red lentils
  • 400 ml Vegetable broth (instant)
  • 7-10 Tbsp black pepper
  • 4 TABLESPOONS Asia spice sauce (sweet-sour)
  • 1/4 collar Parsley
  • 7-10 Tbsp Chillies, apple slices and parsley

Directions

  1. 1

    Onions peel and in very fine cubes cut. Melt the fat. Leave to cool a little. Mix the fat, eggs and quark with the whisk of the hand mixer. Add flour, half of the onions and salt and stir in.

  2. 2

    Let the dough swell for about 10 minutes. Clean, wash and cut the leek into rings. Wash and quarter apples and cut out the core. Cut apples into slices. Heat 2 tablespoons of oil in a saucepan, sauté the remaining onions, leek and apples in it, add lentils and deglaze with stock.

  3. 3

    Simmer for about 10 minutes at medium heat. Season with salt, pepper and Asian sauce. Keep vegetables warm. In the meantime, heat the remaining oil in a pan, add 3 lentils from the quark dough with a tablespoon, press lightly and bake on medium heat for about 2 minutes on each side.

  4. 4

    Bake 9 more lentils from the remaining dough. Wash parsley, shake dry and chop finely. Arrange vegetables and 2-3 lentils on a plate and sprinkle with parsley. Serve garnished with chilli peppers, apple slices and parsley.

Nutrition Facts

KCAL
730 kcal
CARBS
81 g
FATS
27 g
PROTEINS
41 g