Curd lentils with herb cream

Name: Curd lentils with herb cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Eggs (size M); 700 g Low-fat curd; 7-10 Tbsp Salt; 150 g Flour; 1 knife tip Baking Powder; 100 g frozen peas; 200 g Carrots; 1 Onion; 3 Stem(s) Dill and parsley; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 2-4 tablespoons (10 g each) Oil; 8 discs (10 g each) Salmon ham without fat edge; 7-10 Tbsp Dill

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Eggs (size M)
700 g Low-fat curd
7-10 Tbsp Salt
150 g Flour
1 knife tip Baking Powder
100 g frozen peas
200 g Carrots
1 Onion
3 Stem(s) Dill and parsley
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
2-4 tablespoons (10 g each) Oil
8 discs (10 g each) Salmon ham without fat edge
7-10 Tbsp Dill

Directions

1
For the lentils, mix eggs, 500 g quark and salt. Mix flour and baking powder, stir in. Leave to swell for about 20 minutes. In the meantime defrost the peas. Peel and wash the carrots and cut them into very small cubes.
2
Blanch for 2 minutes in boiling salted water, drain. Peel and chop onion. Wash and chop dill and parsley. Puree onion and herbs. Mix with 200 g quark. Season to taste with salt, pepper and lemon juice. Mix the lentil dough, peas and carrots. Form 8 lentils with the help of 2 tablespoons and fry 4 lentils in 1-2 tablespoons of hot oil while turning over medium heat for about 4 minutes. Serve the lentils with salmon ham and herb quark.
3
Mix with 200 g quark. Season to taste with salt, pepper and lemon juice. Mix the lentil dough, peas and carrots. Form 8 lentils with the help of 2 tablespoons and fry 4 lentils in 1-2 tablespoons of hot oil while turning over medium heat for about 4 minutes. Serve the lentils with salmon ham and herb quark. Serve garnished with dill