Lentil Plato with Pak Choi and Carrots

Plato: first three mixed together
70[90]g Puy Lentils cooked 20min
40g Hazelnuts roasted chopped
1[2] Albumen lightly whisked
45[37.5]ml Sunflower Oil
240g Carrots sliced into wedges
175g Pak Choi stems sliced thinnish, leaves wide, core quartered
Nutmeg (gr) Pepper (gr)
30g Table Cheese finely grated

CARROTS (20min) PAK CHOI (20min)
In large frypan mixed the carrots and spices into 15ml Sunflower Oil and fried 20min in all. Added the Pak Choi with 15[7.5]ml Sunflower Oil to the pan and fried 15min. [5min before the end added 15ml hot water to the Pak Choi and] when cooked placed the Cheese on the Pak Choi.

PLATO (20min)
In covered frypan with 15ml Sunflower Oil cooked the Plato 15min, turned halfway.

Complete Protein 20.6[25.6]
Saturated Fats 12.9[12.1]