Polish dumplings with lentils and dried tomatoes in strips in oil with herbs with sunflower OLE!

Ingredients:
Stuffing:
• 1 cup of red lentils
• 1 large carrot
• 2 cloves of garlic
• 1 large onion or 2 shallots
• 1 bunch of parsley
• salt pepper
• ½ jar dried tomatoes in strips in oil with herbs with sunflower OLE!

Rinse the lentils several times. Pour water over it and cook in salted water for about 20 minutes. In the meantime, chop the onion and cook it with chopped garlic. Add the shredded carrot (on the small holes). Add the cooked lentils. Cook until the flavours combine. Season to taste. Finally, add chopped parsley and dried tomatoes in strips in oil with herbs and sunflower OLE !. Cool it down.

Dough for dumplings:
• 500 g of wheat flour, e.g. type 500
• spoon of salt
• 2 tablespoons of oil
• 250ml of very warm water
Sift the flour. Add salt . In a separate bowl combine warm (even hot) water with oil. Gradually pour it into the flour. Initially, mix the dough with a stirrer.
Knead dough for a moment with your hands and put it on a lightly floured table top and knead for a few minutes. The dough must not stick, it should be uniform and elastic. Divide finished dough into three parts. By rolling out one, keep the rest covered.
Roll it out thinly and use a glass or a rim to form circles. Put the filling in the middle of each one, fold it in half and glue the edges carefully. Boil the dumplings in salted water in batches about 3-4 minutes after they float to the surface.