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
Equipment
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.
variations
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.