Nutty Broccoli with Lentils and Mushrooms

single portion
70g Puy Lentils cooked 20mins
225g red Onion, sliced thinnish and roughly chopped
pepper(gr)
125g Tenderstem Broccoli, stems cut medium long and thinnish, florets and leaves whole
1 Albumen, from 8min boiled egg, chopped
garlic, finely chopped
40g toasted flaked Almonds
150g Chestnut Mushrooms, sliced medium, stems sliced medium widthways
10g approximately Dry Mushrooms, eg Porcini, soaked 30min, keeping the liquor
thyme, chopped
30g Sheep’s Cheese, sliced thinly
45ml Sunflower Oil

LENTILS (20min)
In small frypan with lid stirred the Onions and pepper into 15ml Sunflower Oil and fried 20min in all.
5min before the end, lowered the heat, stirred in the Lentils and covered to heat through.

BROCCOLI (20min) MUSHROOMS (20min)
In large frypan stirred the Broccoli stems into 15ml Sunflower Oil and the fresh Mushrooms into 15ml Sunflower Oil, and fried both 20min in all.
15min before the end added the florets and leaves to the Broccoli.
10min before the end added the Albumen to the Broccoli. Also added the Porcini and thyme to the Mushrooms.
5min before the end added a drop of Oil remaining in the spoon to the pan with the garlic to blond a little before stirring into the Broccoli. Also added 60ml of the Porcini liquor to the Mushrooms in two stages.
2min before the end stirred the Almonds into the Broccoli.
After cooking stirred the Cheese into the Mushrooms.

Complete protein 19.7g
Saturated fats 11.6g