Quark lentils to leek-lentil vegetables

Name: Quark lentils to leek-lentil vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 small onions; 50 g Butter; 2 Eggs (size M); 500 g Edible curd; 150 g Flour; 7-10 Tbsp Salt; 300 g Leeks (leek); 2 Apples; 4 TABLESPOONS Oil; 250 g red lentils; 400 ml Vegetable broth (instant); 7-10 Tbsp black pepper; 4 TABLESPOONS Asia spice sauce (sweet-sour); 1/4 collar Parsley; 7-10 Tbsp Chillies, apple slices and parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 small onions
50 g Butter
2 Eggs (size M)
500 g Edible curd
150 g Flour
7-10 Tbsp Salt
300 g Leeks (leek)
2 Apples
4 TABLESPOONS Oil
250 g red lentils
400 ml Vegetable broth (instant)
7-10 Tbsp black pepper
4 TABLESPOONS Asia spice sauce (sweet-sour)
1/4 collar Parsley
7-10 Tbsp Chillies, apple slices and parsley

Directions

1
Onions peel and in very fine cubes cut. Melt the fat. Leave to cool a little. Mix the fat, eggs and quark with the whisk of the hand mixer. Add flour, half of the onions and salt and stir in.
2
Let the dough swell for about 10 minutes. Clean, wash and cut the leek into rings. Wash and quarter apples and cut out the core. Cut apples into slices. Heat 2 tablespoons of oil in a saucepan, sauté the remaining onions, leek and apples in it, add lentils and deglaze with stock.
3
Simmer for about 10 minutes at medium heat. Season with salt, pepper and Asian sauce. Keep vegetables warm. In the meantime, heat the remaining oil in a pan, add 3 lentils from the quark dough with a tablespoon, press lightly and bake on medium heat for about 2 minutes on each side.
4
Bake 9 more lentils from the remaining dough. Wash parsley, shake dry and chop finely. Arrange vegetables and 2-3 lentils on a plate and sprinkle with parsley. Serve garnished with chilli peppers, apple slices and parsley.