Lentil Plato with Spinach, Mushrooms and Onion

single portion

70g Puy Lentils, cooked 20min
40g toasted Pine Nuts
1 Albumen, lightly whisked
30ml Sunflower Oil
200g frozen Spinach, thawed and squeezed
garlic finely chopped
100g Onion sliced and roughly chopped
nutmeg(gr) pepper(gr) ground cinnamon
300g Chestnut Mushrooms, sliced medium to thin, stems partly across
star anise(gr)
30g Table Cheese

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

SPINACH (21min) ONION (21min)
In medium large frypan added about 5ml Sunflower Oil to the Onions, 10ml Sunflower Oil to the Spinach and fried 20min in all
10min before the end added nutmeg, pepper and cinnamon to the Onion
8min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this before mixing into the Spinach
At the end added the Cheese to the pan to melt, turned on the heat again for a moment

In large frypan stirred 10ml Sunflower Oil into the Mushrooms and fried 20min in all
10min before the end added the star anise
At the end of cooking stirred 30ml hot water into the mushrooms while still in the hot pan

Served with the Cheese mostly on the Plato, as it stuck together

complete protein 20.6g
saturated fats 11.3g