Fennel Mushroom Lentil Plato Bake

individual portion
this is prepared in advance, up to before the second baking
seems to me God has left my cooking as well

70g Puy Lentils, cooked about 20min
40g toasted Pine Nuts
1 Albumen
30ml Sunflower Oil
300g Chestnut Mushrooms, cap sliced medium thin, stems below cap across
260g Fennel, sliced medium thin longways, stems across
2 cloves garlic finely chopped
25g basil (tbc)
30g Table Cheese, eg Waitrose Vegetarian Italian Hard Cheese, grated finely

Pre-heated oven to 180°C

PLATO (15min)
Prepared Plato by stirring together the Nuts, Albumen and Lentils
Spread the Plato evenly on 21x16x6cm glass oven dish fully lined with parchment paper
Baked 15min
After baking lifted the paper out of dish to cool Plato quickly
Placed back in the dish with the Mushrooms on top, covered and into the fridge

In medium large frypan fried the Mushrooms in 10ml Sunflower Oil for 15min
7min before the end added 5ml Sunflower Oil to the pan and let the garlic colour up in this before stirring into the Mushrooms
After cooking left to cool, then placed on the Lentils

FENNEL (15min)
In small frypan fried the Fennel in 15ml Sunflower Oil for 15min
After cooking left to cool, but left in the pan with lid
Placed in the fridge till later

washed basil and grated Cheese also back in the fridge

PLATO BAKE (25min) plus oven heating
Placed the oven dish with Lentils and Mushrooms in oven while preheating a few minutes
Fried the Fennel a few minutes to warm then placed on the Mushrooms
Sliced the basil and placed on the Fennel with the Cheese on top
Baked 25min at 180°C

complete protein 20.6g
saturated fats 11.3g
uncompleted legume protein 9.2g