Carrot Asparagus Lentil Plato Bake

individual portion

70g Puy Lentils, cooked 20min
40g toasted flaked Almonds
1 Albumen
30ml Sunflower Oil
90g Philadelphia Light
400g Carrots cut into short chunky sticklets
140g Fine Asparagus whole
80g parsley, roughly chopped stems thinly, removed large stems
large pinch each of ground nutmeg and pepper
1/4 teaspoon ground cinnamon
juice of 1/3 lemon

Pre-heated oven to 180°C

PLATO (15min)
Stirred together the first three ingredients, the Plato
Spread the Plato evenly over 21x16x6cm fairly thick oven dish fully lined with parchment paper
Baked 15min + a few minutes while preparing the Carrots

CARROTS (15min)
In small frypan fried the Carrots in 15ml Sunflower Oil for 15min
9min before the end stirred in the ground spices
After cooking transferred to jug and blended with hand blender until almost smooth

In medium large frypan fried the Asparagus in 15ml Sunflower Oil for 15min
3min before the end fried the parsley in the pan and gradually tried to stir into the Asparagus
1min before the end added the Cheese and lemon stirring in a little

PLATO BAKE (15min)
Spread the Carrots evenly over the Plato
Covered the Carrots with the Asparagus and Cheese mixture
Baked 15min still at 180°C

complete protein 19.9g
saturated fats 11.6g
6.8g uncompleted legume protein