Herb quark lentils with vegetable cream

Name: Herb quark lentils with vegetable cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 collar Parsley; 1 potty Basil; 2-3 stem(s) Thyme; 50 g Parmesan cheese; 400 g Low-fat curd; 100 g Flour; 7-10 Tbsp Salt; 3 Eggs (size M); 2-3 TABLESPOONS Mineral water; 500 g red, green and yellow peppers; 1 collar Spring onions; 5-6 Tbsp Oil; 1 package (500 g ) chunky tomatoes; 7-10 Tbsp Pepper; 1 (150 g) Becher Crème fraîche; 2 TABLESPOONS chopped pumpkin seeds; 7-10 Tbsp Basil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 collar Parsley
1 potty Basil
2-3 stem(s) Thyme
50 g Parmesan cheese
400 g Low-fat curd
100 g Flour
7-10 Tbsp Salt
3 Eggs (size M)
2-3 TABLESPOONS Mineral water
500 g red, green and yellow peppers
1 collar Spring onions
5-6 Tbsp Oil
1 package (500 g ) chunky tomatoes
7-10 Tbsp Pepper
1 (150 g) Becher Crème fraîche
2 TABLESPOONS chopped pumpkin seeds
7-10 Tbsp Basil

Directions

1
Wash herbs and chop roughly. Grate cheese finely. Stir curd, flour, cheese, 1/2 teaspoon salt, eggs and mineral water until smooth. Fold in herbs. Let the dough swell a little. Clean, wash and chop the bell peppers and spring onions.
2
Heat 2 tablespoons of oil in a saucepan. Sauté the peppers for 5 minutes, turning them from time to time. Add spring onions and fry briefly. Add tomatoes and bring everything to the boil. Season to taste with salt and pepper.
3
Keep vegetables warm. Heat the remaining oil in portions and bake 12 lentils from the dough. Arrange 3 lentils and 3 vegetables on plates. Put some crème fraîche on each plate, sprinkle with pumpkin seeds and garnish with basil.
4
Add the rest of the crème fraîche separately.