Curd cheese lentils with ratatouille

Name: Curd cheese lentils with ratatouille
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 20 g Butter or margarine; 2 Eggs (size M); 400 g Low-fat curd; 150 g Flour; 7-10 Tbsp Salt; 1 (200 g) Aubergine; 1 (200 g) Courgette; 1 yellow and green peppers (approx. 150 g each); 200 g Tomatoes; 1 (approx. 75 g) medium onion; 2 Garlic cloves; 1/2 bunch Thyme; 1/2 bunch Oregano; 3 tablespoons (10 g each) Oil; 200 g strained tomatoes; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp black pepper; 7-10 Tbsp Sweet peppers

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

20 g Butter or margarine
2 Eggs (size M)
400 g Low-fat curd
150 g Flour
7-10 Tbsp Salt
1 (200 g) Aubergine
1 (200 g) Courgette
1 yellow and green peppers (approx. 150 g each)
200 g Tomatoes
1 (approx. 75 g) medium onion
2 Garlic cloves
1/2 bunch Thyme
1/2 bunch Oregano
3 tablespoons (10 g each) Oil
200 g strained tomatoes
1 TEASPOON Instant vegetable stock
7-10 Tbsp black pepper
7-10 Tbsp Sweet peppers

Directions

1
Cream the soft fat with the whisks of the hand mixer. Stir in eggs and quark. Stir in flour and season with salt. Let the dough swell for about 20 minutes. Wash and clean the aubergine and courgette, halve lengthwise and cut into slices.
2
Clean, wash and chop the peppers and tomatoes. Peel onion and garlic and cut into cubes. Wash the herbs, dab dry, put something aside for garnishing, chop the rest finely. Heat 1 tablespoon of oil in a casserole dish, vegetables and herbs
3
Add strained tomatoes and 200 ml water, bring to the boil. Stir in stock. Cover and stew for approx. 20 minutes over a mild heat. Heat 2 tablespoons of oil in portions in a coated pan.
4
Add the quark dough in portions to the pan with a tablespoon, press lightly and bake for about 2 minutes on each side. Bake about 20 lentils in 4 portions. Season vegetables with salt, pepper and paprika.
5
Arrange the lentils with the vegetables. Garnish with set aside herbs.