Lentils, Greens and Carrots

70g Puy Lentils, cooked 20min
40g toasted flaked Almonds
1 Albumen, from 8min boiled egg, chopped
45ml Sunflower Oil
175g pre-sliced Greens
200g Carrots, sliced into medium thin rounds
175g red Onion, sliced thinnish
nutmeg(gr) pepper(gr)
30g Table Cheese, finely grated

LENTILS (20min)
In small frypan with lid with 20ml Sunflower Oil, fried the Onions and ground spices, 20min in all. For the last 5min, stirred in the Lentils on low heat and covered until cooked.

GREENS (20min) CARROTS (20min)
In large frypan, stirred 15ml Sunflower Oil into the Greens; also mixed 10ml Sunflower Oil into the Carrots. Fried both separately 20min in all. For the last 10min, added the Albumen to the Greens. For the last 3min stirred the Almonds into the Greens. When cooked placed the Cheese on the Carrots.

Complete protein 23g
Saturated fats 12.7g