Lentil Chicory Onion Plato Bake

individual portion

70g Puy Lentils cooked 20min
40g toasted flaked Almonds
2 Albumen
30ml Sunflower Oil
300g Onion, chopped by slicing one way and across medium thin
1 whole chilli sliced in thinnish slivers
3 cloves garlic finely chopped
280g White Chicory, parboiled 10min and quartered, some core removed before and after cooking
90g Philadelphia Light

Preheated oven to 180°C

PLATO (15min)
Prepared Plato by stirring the Almonds into one lightly whisked Albumen and stirring in the Lentils
Spread the Plato evenly over a 21x16x6cm glass oven dish fully lined with parchment paper
Baked 15min

ONIONS (15min)
In small frypan fried the Onions in 10ml Sunflower Oil for 15min
10min before the end added the chilli
5min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this before stirring into the Onions
After cooking and cooling a little added about 2 tablespoons of the Onions to a jug with 1 Albumen and blended with a hand blender
Stirred the rest of the Onion into the mixture

CHICORY (15min)
In medium large frypan fried the Chicory in 15ml Sunflower Oil for 15min
2min before the end stirred in the Cheese

PLATO BAKE (15min)
Spread the Chicory evenly over the Plato
Spread the Onions evenly over the Chicory
Baked 15min

complete protein 24.9g
saturated fats 11.6g
uncompleted legume protein 6.8g