Lentil Plato with Onion, Tomato and Sweet Potato

individual portion

70g Puy Lentils cooked 20min
40g toasted flaked Almonds
1 Albumen lightly whisked
30ml Sunflower Oil
260g Sweet Potato
30g Table Cheese, grated finely
325g Baby Tomatoes, halved
nutmeg(gr) pepper(gr) ground cinnamon
260g Onion roughly sliced thinnish
chives sliced medium

SWEET POTATO (1hour)
Preheated oven to 210°C
Loosely wrapped the Sweet Potato in foil
Baked 1hour in all
22min before the end lowered the temperature to 190°C

PLATO (20min)
Prepared the Plato by mixing together the first three ingredients
Made a small circle on a 20cm tin lined with parchment paper
Baked 20min in the oven at 190°C with the Sweet Potato

ONIONS (20min) TOMATOES (10min)
In medium large frypan stirred 15ml Sunflower Oil into the Onion and fried 20min on high heat
10min before the end added 15ml Sunflower Oil to the pan and fried the Tomatoes in this, adding the nutmeg, pepper and cinnamon, for 10min
1min before the end stirred the chives into the Onions

When ready halved the Potato in the foil, added the Cheese and put back in the hot oven a minute to melt

complete protein 23g
saturated fat 11.1g

W 182 abcd


Sable round brushes, colours and paper:
n.3 Indanthrene Blue
n.5 Burnt Umber
n.7 Lapis Lazuli Genuine
Watercolour paper NOT 280gsm 38 x 28cm