Rinse the red lentils well in a sieve. Cut the dried tomatoes into small cubes. Place the lentils and tomatoes in a small saucepan with the broth and simmer over medium heat until the lentils have completely broken down.
Meanwhile, preheat the oven to 200°.
Wash the poulard breast, pat dry and parcel. Season with a mixture of freshly ground black bell pepper, paprika and curry and sear in a pan in sunflower oil for 3 minutes on both sides. Remove, season with salt and place in a baking dish. When the lentils are cooked, mix them to a soft mass and let cool a bit.
Fold in butter and breadcrumbs and season to taste with salt, pepper, hot paprika, curry and Worcester sauce. Finely chop the garlic clove and stir in. It should be a creamy mixture. If it becomes too dry, stir in broth by tablespoonfuls until desired consistency is reached. Cover the poulard breast with the lentil mixture and cook in the oven for about 20 minutes.