Lentil Plato with Spinach, Mushrooms and Onions

single portion

70g Puy Lentils, cooked 20min
40g toasted flaked Almonds
1 Albumen lightly whisked
dry mushrooms soaked 20-30min in hot water
30ml Sunflower Oil
300g Chestnut Mushrooms sliced wide, stems sliced wide
ground cinnamon
150g Onion, sliced thin then roughly chopped
pepper(gr)
250g frozen Spinach, thawed and squeezed
nutmeg(gr)
tarragon large stems removed
90g Philadelphia Light

PLATO (20min)
Preheated oven to 180°C
Prepared the Plato by mixing together the first three ingredients
Made a small circle of the Plato on a metal oven dish lined with parchment paper
Baked 20min

MUSHROOMS (20min)
In medium large frypan stirred 10ml Sunflower Oil into the Mushrooms and fried 20min in all
About 5min before the end, when the Mushrooms were well coloured, added the soaked mushrooms, the cinnamon and some of the mushroom liquor.
2min before the end transferred to the frypan with the Spinach.

SPINACH (20min) ONION (20min)
In large frypan stirred 10ml Sunflower Oil into the Spinach and nutmeg, also 10ml Sunflower Oil into the Onion and pepper, fried both 20min in all
Transferred the Mushrooms to this frypan 2min before the end

TARRAGON SAUCE
In a jug with a little pepper, the tarragon leave, Philadelphia Light and 60ml of the Mushroom liquor, hand blended this till smooth. Then poured into the medium large frypan to heat through well- about 2 min.

complete protein 19.9g
saturated fats 11.6g