Lentil Plato with Onion, Carrots and Greens

single portion

70g Puy Lentils, cooked 20min
40g toasted, flaked Almonds
1 Albumen
45ml Sunflower Oil
230g Onion sliced fairly thin
Orange peel slivers, from frozen, thawed (recipe Onion à l’Orange 28 Nov)
nutmeg(gr) pepper(gr) ground cinnamon
30ml Orange marmalade eg St Dalfour thick cut orange
340g Carrot, cut into medium long chunks
ginger sliced thin and in slivers
350g Baby Leaf Greens, stems removed, leaves rolled and sliced fairly thin
90g Philadelphia Light

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

ONION (20min)
In small frypan fried the Onion in 15ml Sunflower Oil for 20min
10min before the end added the nutmeg, pepper, cinnamon
5min before the end added the Orange peel slivers
1min before the end of cooking added 30ml Orange marmalade

CARROT (20min) GREENS (20min)
In medium large frypan fried the Carrots in 15ml Sunflower Oil for 20min
10min before the end added the cloves (too much spice)
At the same time also added another 15ml Sunflower Oil and fried the Greens in this for 10min
5min before the end added the ginger to the middle of the pan to colour a little before mixing into the Carrots
2min before the end added the Cheese near the Greens, mixing in 30ml hot water before slightly blending into the Greens

complete protein 19.9g
saturated fats 13.2g
6.8g uncompleted legume protein