Vegetable cake with red lentils

Ingredients for 1 servings:

• 225 g wheat flour (wholemeal flour)
• 100 g butter flakes
• 4 tbsp water
• 200 g lentils, red
• 300 ml vegetable stock
• 1 medium-sized onion(s), finely chopped
• 2 bell peppers, red, pitted and diced
• 1 tbsp butter
• 1 tbsp tomato paste
• 1 handful of parsley, finely chopped
• 1 tsp dry yeast
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

hearty and crispy

For the dough, knead the flour, butter, and water until smooth, wrap in cling film, and refrigerate for 30 minutes. Bring the lentils to a boil in the broth and simmer for 10 minutes, then puree and set aside. Sauté the onion and bell pepper in melted butter, add the pureed lentils, yeast, tomato paste, and parsley, and mix well. Roll out the dough on a floured surface and line a greased tart pan. Prick the base several times with a fork. Spread the lentil and bell pepper mixture on top and smooth it down. Bake in a preheated oven at 200°C until the filling is firm (approx. 45 minutes). Sprinkle with chopped parsley and serve.