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.
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.
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.
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.