Lentil Plato, Mushroom and Sweet Potato

single portion

70g Puy Lentils, cooked 20min
40g toasted flaked Almonds
1 Albumen
30ml Sunflower Oil
220g Sweet Potato, halved (also added one white fleshed Sweet Potato but it may need much longer cooking so had to discard)
320g Forestière Mushrooms, sliced medium thin and stems sliced across
handful dry Mushrooms eg Porcini, soaked 30min, keeping the liquor
star anise(gr) nutmeg(gr) pepper(gr) ground cinnamon
90g Philadelphia Light

SWEET POTATO (about 1:20min)
Wrapped the Potato loosely in foil and placed in 210°C oven
Baked 1 hour then lowered the temperature to 180°C to accomodate the Plato and continued to bake another 20min with the Plato

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

MUSHROOMS (20min)
In medium large frypan fried the caps and stems of Mushrooms in 15ml Sunflower Oil for 20min
10min before the end added the ground spices and the dry Mushrooms
8min before the end added 15ml Sunflower Oil
2min before the end poured in the liquor from the dry Mushrooms and also added the Cheese to the middle of the pan, gradually stirring in some of the liquid to make a kind of sauce, but keeping some Mushrooms without sauce

complete protein 19.9g
saturated fats 11.6g
about 7g uncompleted legume protein