Lentil Plato with Onions, Mushrooms and Spinach

single portion

70g Puy Lentils cooked 20min
40g toasted flaked Almonds
1 Albumen, lightly whisked
30ml Sunflower Oil
250g frozen Spinach, thawed and squeezed
garlic, chopped
chilli, sliced into thin slivers
30g Wensleydale Cheese thinly sliced or crumbled
150g Onion, sliced thinnish
Szechuan pepper(gr)
250g Chestnut Mushrooms, sliced medium thin, stems separately
Star anise(gr)
ginger sliced into matchsticks

PLATO (20min)
preheated oven to 180°C
prepared Plato by mixing first three ingredients together
placed Plato on metal oven dish lined with parchment paper
baked 20min

In medium large frypan mixed the Mushrooms, star anise, ginger and about 10ml Sunflower Oil and fried 20min

SPINACH (20min) ONIONS (20min)
In large frypan stirred about 10 Sunflower Oil into the Spinach, also mixed about 5ml Sunflower Oil into the Onion and Szechuan pepper, fried both 20min in all.
10min before the end added the chilli to the Spinach
7min before the end added about 5ml Sunflower Oil to the pan to blond the garlic in before stirring into the Spinach
4min before the end added some of all the vegetables in a bowl with 60ml hot water and blended with a hand blender then added to the remaining Onions
at the end of cooking stirred the Cheese into the Spinach

complete protein 20.5g
saturated fats 10.9g