1. Preheat oven to 180°C (360°F).
2. Cook red and yellow lentils in slightly salted water for approx. 5 minutes till firm to the bite, then strain them and rinse with cold water.
3. Peel the onions and cut into small cubes. Likewise peel the carrots and cut into small cubes. Core the tomato and cut it into small cubes. Wash the courgette, peel roughly (some green peel should remain) and cut into small pieces. Wash and core the pepper and cut it into small cubes. Likewise peel the celery and cut it into small cubes. Finely chop the parsley. Sauté vegetable ingredients in oil, season with salt and pepper and allow to cool down.
4. Mix the lentils with the vegetables in a bowl, thicken with crème fraîche and 3 eggs and season with the thyme and the marjoram. Place flaky pastry in a round greased dish, spread on the vegetable-lentil mix and bake in the oven at 180 °C (360°F) for approx. 20 minutes.