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Spicy lentil and pepper cake

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Ingredients for 3 servings:

  • 250 g whole wheat flour
  • 100 g margarine, vegan
  • 4 tbsp water
  • 150 g lentils, red
  • 300 ml vegetable stock
  • 2 medium-sized bell peppers, red
  • 1 m.-sized onion(s)
  • 1 tbsp tomato paste
  • 1 tbsp margarine, vegan
  • some parsley

Instructions

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

vegan

Knead the whole-wheat flour and vegetable margarine with the water into a dough and chill. Cook the red lentils with the vegetable broth and mash into a puree. Finely chop the bell pepper and onion and sauté with tomato paste and vegetable margarine. Season with parsley, salt, and pepper to taste. Then add to the lentil puree. Roll out the dough into a quiche dish. Spread the lentil mixture evenly over it. Bake in a preheated oven at 180°C for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spicy lentil and pepper cake

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