Lentil Plato with Tomato and Spinach

Plato: first three mixed together
70g Puy Lentils cooked 20min
40g toasted flaked Almonds
1 Albumen lightly whisked
3Tbl Sunflower Oil
250g frozen leaf Spinach thawed and squeezed
125g baby Tomatoes halved
garlic finely chopped
nutmeg (gr) pepper (gr)
35g Semi-hard Sheep Cheese sliced thin

SPINACH (20min) TOMATOES (10min)
In large frypan with 1Tbl Sunflower Oil fried the Spinach with the nutmeg and pepper 20min in all. After 10min added the Tomatoes and garlic to 1Tbl Sunflower Oil and fried 10min. With 5min remaining added 1Tbl hot water to the Spinach. At the end of cooking placed the Cheese on the Tomatoes.

PLATO (15min)
In covered frypan with 1Tbl Sunflower Oil cooked the Plato 15min turned halfway.

Complete Protein 20.7
Saturated Fats 12.5