Quark lentils with paprika

Name: Quark lentils with paprika
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 potty Basil; 2-3 stem(s) fresher or; 1 TEASPOON dried. Thyme; 400 g Low-fat curd; 100 g Wheat flour (Type 1050); 7-10 Tbsp salt, white pepper; 3 Eggs (Gr. M); 3 Peppers; 7-10 Tbsp (e.g. red, green and yellow); 1 collar Spring onions; 5 TABLESPOONS Oil; 1 package (500 g) chunky tomatoes; 1 TABLESPOON Pumpkin seeds; 100 g Fresh cream

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 potty Basil
2-3 stem(s) fresher or
1 TEASPOON dried. Thyme
400 g Low-fat curd
100 g Wheat flour (Type 1050)
7-10 Tbsp salt, white pepper
3 Eggs (Gr. M)
3 Peppers
7-10 Tbsp (e.g. red, green and yellow)
1 collar Spring onions
5 TABLESPOONS Oil
1 package (500 g) chunky tomatoes
1 TABLESPOON Pumpkin seeds
100 g Fresh cream

Directions

1
Wash and chop the herbs. Mix quark, flour, 1/2 tsp. salt, eggs, herbs and 3-4 tbsp. water
2
Clean, wash and chop the peppers and spring onions. Heat 2 tablespoons of oil in a saucepan. Sauté the bell peppers for about 5 minutes. Steam spring onions briefly. Add the tomatoes. Bring everything to the boil and season to taste
3
Heat 1 tablespoon of oil in a frying pan. Bake 4 golden brown lentils from the dough, keep warm. Bake 8 more lentils in the remaining oil in 2 portions
4
Chop the seeds, roast them. Arrange lentils and peppers. Add 1 teaspoon of crème fraîche each, sprinkle with seeds. Add the rest of the crème fraiche
5
Drink: mineral water