Lentil Plato, Pumpkin and Carrot Left-overs

single portion

70g Red Lentils cooked 20min
10g carrot, 10g fennel stem, 20g onion, garlic, pepper
5ml Sunflower Oil
40g toasted flaked Almonds
1 Albumen
half the roasted Pumpkin and Carrots from the previous day (30.10.19)
2 Bread Rolls (30.10.19)
90g Philadelphia Light

Preheated oven to 180°C

Reheated the Pumpkin and Carrots having first chopped the ginger quite small and the Carrot into quite small wedges

PLATO (20min)
Chopped the carrot, fennel, onion and garlic
In a small frypan with 5ml Sunflower Oil, added the garlic alone until blond, then added the onion and gradually the carrot and fennel stem, cooked about 10mins
Added the cooked Lentil and heated to dry for about 5min
Mixed the Almond into the Albumen and then stirred in the Lentil mixture
Placed all of this in a circle on a metal oven dish lined with parchment paper
Baked 20min

Plated up, then added the Cheese to the hot oven dish and stirred around to pick up the flavourings of the Pumpkin and warm up, then served with the Plato
(better to keep the plate warm while getting the Philadelphia ready)

Served with two bread rolls warmed for about 10min wrapped in foil

complete protein 26.1g
saturated fats 10.2g