Nutty Pak Choi, Lentils and Cheesy Carrots

“single portion”
70g Puy Lentils, cooked 20min
150g red Onion, sliced thinnish
45ml Sunflower Oil
150g Pak Choi, stems sliced medium thin longways, leaves halved
1 Albumen, from 8min boiled egg, chopped
garlic, chopped
40g toasted, flaked Almonds
250g Carrots, sliced in long chunks
30g Sheep’s Cheese, eg Wensleydale, sliced thinnish

LENTILS (20min)
In small frypan with lid, stirred the Onions into 15ml Sunflower Oil and fried 20min in all.
In the last 5mins stirred in the Lentils and covered the pan on low heat to warm through.

CARROTS (20min) PAK CHOI (15min)
In large frypan stirred the Carrots into 15ml Sunflower Oil and fried 20min in all.
For the last 15min added most of 15ml Sunflower Oil to the pan, placed the Pak Choi stems on that with the leaves on top and fried.
For the last 5min added the remainder of the Oil to the pan, placed the garlic in that to blond, also added the Albumen, stirred both into the Pak Choi.
For the last few mins stirred the Almonds into the Pak Choi to warm through.
At the end of cooking placed the Cheese on or near the Carrots to melt a little.

Complete protein 19.7g
Saturated fats 11.6g