Curd cheese lentils with tomato and bean vegetables
easy
75 mins
75 mins
Ingredients
- 350 g Potatoes
- 500 g Tomatoes
- 1 large association
- 7-10 Tbsp Spring onions
- 1 can(s) (425 ml) white beans
- 3 TABLESPOONS Olive oil
- 1 TABLESPOON Tomato paste
- 1/8 l Vegetable broth (instant )
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 2/3 potty fresh basil
- 350 g Edible quark (20 % fat in dry matter)
- 75 g Flour
- 3 Eggs (size M)
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 60 g Butter or margarine
Directions
- 1
Wash the potatoes thoroughly and boil for about 20 minutes. In the meantime, carve tomatoes crosswise on top, put them briefly in boiling water and rinse with cold water. Peel and quarter the tomatoes and remove the seeds.
- 2
Cut the tomato quarters in half crosswise. Drain the potatoes, rinse with cold water and peel off the skin. Let the jacket potatoes cool down. Clean and wash spring onions and cut into rings. Drain the beans on a sieve.
- 3
Heat olive oil in a pot and braise the spring onions briefly in it. Stir in the tomato paste and deglaze with broth. Add tomato pieces and beans. Season vegetables with salt and cayenne pepper and braise covered for about 10 minutes.
- 4
Wash the basil, dab dry and cut into fine strips, except for a little for the garnish. Add basil to the hot vegetables, season to taste and keep warm. Press the potatoes through a potato ricer and mix together with the quark, flour and eggs to a soft dough.
- 5
Season with salt, pepper and nutmeg. Heat some fat in a pan. Add a slightly heaped tablespoon of dough per lentil and fry over medium heat for 2-3 minutes. Turn once.
- 6
Bake about 16 lentils in portions. Arrange the lentils with the vegetables on plates. Serve garnished with basil.
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