Lentil Plato with Spinach and Fennel

Plato: first three mixed together
70g Puy Lentils cooked 20min
40g roasted chopped Hazelnuts
1 Albumen, lightly whisked
45ml Sunflower Oil
240g Spinach, steamed till tender and squeezed (actually cooked 480g 12min but recipe only requires about half that)
375g Fennel in medium slices, stems and fronds across, bulb longways, fronds set aside
fennel seed
garlic chopped
30g Table Cheese, grated fine

SPINACH (20min) FENNEL (20min)
In large frypan mixed the Fennel, fennel seed and 15ml Sunflower Oil one side, the other side placed the Spinach with 15ml Sunflower Oil and fried both 20min in all. 4min before the end of cooking added the fronds to the Fennel and the garlic first to the pan to blond a little, then stirred into the Spinach. On day 2, without Spinach, added 30ml hot water at the same time as the fronds. At the end of cooking placed the Cheese on the Fennel.

PLATO (15min)
In covered frypan with 15ml Sunflower Oil cooked the Plato 15min turned at about 11min.

Complete Protein 20.6g
Saturated Fats 12.9g