Fiery lenses under the hood

Ingredients for 4 servings:

• Salt
• 300 g wheat flour (wholemeal)
• 4 tbsp olive oil
• 2 red bell peppers
• 2 Pepper, red
• 2 garlic cloves
• 2 onions
• 500 g potatoes
• 300 g lentils
• ½ liter vegetable broth
• 1 sprig(s) of thyme
• 1 tsp curry powder
• 3 tbsp tomato paste
• 1 tbsp oil, neutral
• 30 g sunflower seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix 1 teaspoon of salt with the flour. Add 6 tablespoons of water, then knead in the olive oil. Add enough water to form a smooth dough. Let the dough rest in the vegetable drawer of the refrigerator for about 1 hour. Preheat the oven to 180 degrees Celsius. Wash the bell peppers and chili peppers, remove the seeds, cores, and stems, and cut into small cubes. Peel and finely dice the garlic and onions. Peel and finely dice the potatoes. Mix all the vegetables with the lentils, vegetable stock, a little salt, a sprig of thyme, curry powder, and tomato paste, and transfer to a large baking dish. Roll out the dough to form a lid, spread it over the dish, and press it down. Drizzle with neutral oil and sprinkle with the sunflower seeds. Bake in a hot oven (center, fan oven 160 degrees Celsius) for about 1 hour 10 minutes.