Lentil Plato, Fennel, Peas and Mushrooms

individual portion

40g Puy Lentils cooked 20min
100g frozen Petits Pois parboiled 3min
200g Fennel, stem removed, bulb sliced quite thin, fronds set aside
320 Chestnut Mushrooms, caps sliced medium thin, stems across
40g roasted chopped Hazelnuts
1 Albumen
30g Table Cheese grated finely
30g Mint, stem removed, leaves only, sliced thin (less better probably)
15g Parsley, chopped
1 clove garlic finely chopped

Pre-heated oven to 180°C

PLATO (15min)
Prepared Plato by mixing together the Albumen, Hazelnuts and Lentils
Right before cooking put the Plato in 14cm round thick oven dish lined with baking paper
Baked 15min

MUSHROOMS (15min)
In large frypan fried the Mushrooms in 7.5ml Sunflower Oil for 15min
6min before the end added 5ml Sunflower Oil
5min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this before stirring into the Mushrooms
1min before the end stirred in the parsley raising the heat again just for that minute

FENNEL (15min) PETITS POIS (6min)
In small frypan fried the Fennel in 7.5ml Sunflower Oil for 15min
6min before the end added 5ml Sunflower Oil, the Petits Pois and the fronds
2min before the end stirred in the mintj

Served with the Cheese on Plato and Mushrooms

complete protein 20.6g
saturated fats 12.2g
uncompleted legume protein 8.4g