Curd cheese lentils with paprika braised vegetables

Name: Curd cheese lentils with paprika braised vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs (size M); 250 g Low-fat curd; 50 ml Milk; 125 g Semolina; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 1 yellow, green and red peppers (approx. 200 g each); 1 medium onion; 1 1/2 TABLESPOONS Oil; 1 TABLESPOON Sweet peppers; 100 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 7-10 Tbsp Herbs

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs (size M)
250 g Low-fat curd
50 ml Milk
125 g Semolina
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
1 yellow, green and red peppers (approx. 200 g each)
1 medium onion
1 1/2 TABLESPOONS Oil
1 TABLESPOON Sweet peppers
100 ml Vegetable broth (instant)
7-10 Tbsp Pepper
7-10 Tbsp Herbs

Directions

1
Separate eggs. Stir egg yolks, quark, milk and semolina until smooth. Season with salt and nutmeg. Leave to swell for about 10 minutes. In the meantime wash and clean the peppers and cut them into medium sized pieces. Peel and chop the onion. Heat 1 tablespoon of oil in a pan and fry the onion in it until golden brown.
2
Dust with paprika powder, sauté briefly and add stock. Add the bell peppers and fry covered over medium heat for about 10 minutes. Season with salt and pepper. In the meantime, beat the egg whites until stiff and fold into the quark mixture. Heat a coated pan, spread with the remaining oil and fry about 12 lentils over medium heat. Degrease the lentils on kitchen paper and arrange on plates with paprika vegetables. Garnish with herbs