Ingredients for the shortcrust dough

  • 300g wheat flour
  • 80g oil
  • some Water
  • a pinch of salt

Ingredients for the Filling

  • 500g red (faster cooked) or brown (slightly different taste) lentils
  • some ginger root
  • one onion
  • a clove of garlic
  • up to one chilli
  • a few tomatoes (Variation: dried tomatoes)
  • a handful of mushrooms
  • Sunflower seeds
  • Salt
  • Curry powder
  • some Sugar
  • a little almond flour, if wanted


  • a big bowl
  • two cooking pots
  • a springform pan, parchment paper if wanted
  • a blender

Preparation Shortcrust

  • knead the ingredients for the dough into a solid but well kneadable dough. Add water until the desired consistency is reached.
  • Grease the Springform pan or line it with parchment paper. Line the bottom and the side (3-4cm high) interpret the springform pan with a thin layer of shortcrust pastry.

Preparation Filling

  • Cut the onion to small cubes and fry it.
  • Add lentils and barely cover them with with water, the them cook. Season with curry powder, salt, chopped ginger and, if wanted, garlic and chilli.
  • Boil until the lentils are tender, mash them with the mixer and add some seasoning.
  • Heat the sunflower seeds in a second pan with a little sugar to caramelize.
  • Cut the tomatoes and mushrooms into slices and place them on the dough.
  • Sprinkle with the sunflower seeds. Then pour in the filling and smoothen. I like to sprinkle the surface with a little almond.
  • bake about 40 minutes in a preheated oven at 200 ° C bake; after 30 minutes, check whether the dough is already crispy and the filling stays in shape.
  • Serve on a plate with some fresh salad and garnish with a few herbs or sunflower seeds.


  • The filling can be replaced with other vegetables or walnuts.
  • It can also be made creamier by soy milk / soy cream, but I wanted a recipe without „substitutes“ to impress Omnivores.


  • Time: 70 minutes
  • Preparing: 30 minutes
  • Baking: about 40 minutes @ 200°C

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