Lentil Plato with Carrots and Courgettes

single portion

70g Puy Lentils cooked about 20min
40g toasted flaked Almonds
1 Albumen lightly whisked
30ml Sunflower Oil
350g Courgettes, sliced into medium long chunks
cumin, coriander and fenugreek all ground and dry roasted in a pan until the aroma starts to rise
chilli powder
300g Carrots, sliced into medium long chunks
cloves, pepper, cardamom seeds all ground and dry roasted as above
ground cinnamon
90g Philadelphia Light

PLATO (20min)
Preheated oven 180°C
Prepared 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

CARROTS (20min) COURGETTES (20min)
In large frypan stirred 15ml Sunflower Oil into the Carrots and 15ml Sunflower Oil into the Courgettes
Fried both separately for 20min in all
10min before the end added the cumin, coriander, fenugreek mix to the Courgettes as well as the chilli
at the same time also added the cloves, pepper and cardamom mix to the Carrots and added the cinnamon
4min before the end added 5-6 pieces of Carrots to a jug with the Philadelphia and blended with hand blender
2min before the end added this Carrot paste to the Carrots

complete protein 19.9
saturated fats 11.6g