Breaded spelled dumplings with lentils

For lentils: 250 g small brown lentils; 2 tomatoes; 3 onions; 1 carrot; 1 stalk of onion; 2 tablespoons of vegetable oil; 1/4 l white wine; 1 bay leaf; 1 teaspoon peeled thyme seeds salt; pepper.

For dumplings: 250 g spelled flour (a close relative of wheat); 3 eggs; 1 pinch of iodized sea salt 125 g unripe gouda cheese; 1/2 bunch of green onions.

1. Pour lentils with water and leave to swell overnight.

2. Remove the skin from the tomatoes, cut into 4 pieces and remove the seeds. Peel and dice the onions and carrots. Peel the leeks, wash and cut into thin rings.

3. Stew the vegetable cubes in hot vegetable oil for 2 minutes. Add lentils along with water. Pour wine. Add tomatoes, season. Vegetables with lentils in a closed saucepan over low heat simmer> for 18-20 minutes.

4. Knead flour, eggs and salt into a homogeneous dough. Beat the dough with a spoon until it starts to bubble. Let it proof for 20 minutes, roll out the dough once on a wooden board and scrape off into hot water, then drain the water.

5. Place the dumplings and vegetables with lentils in layers on fireproof plates or in a casserole dish, sprinkle with cheese and bake in a preheated oven until the cheese melts.

6. Wash the green onions, shake off the water and chop finely. Sprinkle dumplings with lentils with onions and serve.