Quiche with sprouted lentils

Ingredience

CORPUS:

200 g spelt flour

2 teaspoon tahini paste

125 g butter

1 teaspoon salt

50 ml tepid water

FILLING:

200 g Sprouted red lentil crunchy flakes

400 ml peeled tomatoes in a can

2 handfull baby spinach

150 g yellow peppers

50 g grated parmesan cheese

70 g tomato puree

1 střední onion

2 clove garlic

1 spoon olive oil

1 teaspoon curry and turmeric

1/2 teaspoon cinnamon and cumin

to taste pepper and salt

Postup

Mix the spelt flour, tahini paste, softened butter, a teaspoon of salt, 50 ml of lukewarm water and make a dough. Place the dough, wrapped in cling film, in the fridge for half an hour and then roll out and transfer to a pie tin. Leave the edges of the dough to a height of about 2 cm. Prick the bottom of the pastry with a fork and bake for 10 min at 150C.
Finely chop the onion and fry in a frying pan. Add the chopped peppers, let soften for a while, then stir in the garlic and spices. Stir in the lentil chips, tomatoes, spinach and salt. Pour in half a litre of water and boil briefly.
Finally, add salt, pepper, parmesan cheese and pour over the crust. Bake for about an hour at 180C. We can decorate with tomatoes, basil or spring onions.

Ingredience