Chard Onion Lentil Plato Bake

individual portion

70g Puy Lentils cooked 20min
40g toasted Pine Nuts
2 Albumen
90g Philadelphia Light
30ml Sunflower Oil
270g Onion, sliced thin
250g Swiss Rainbow Chard, stems sliced quite large, leaves medium
12.5g parsley chopped

Pre-heated oven to 180°C

PLATO (17min)
Prepared Plato by stirring together 1 Albumen, Pine Nuts and Lentils
Right before cooking spread the Plato on 21x16x6cm thick oven dish fully lined with baking paper
Baked 17min

ONIONS (15min)
In small frypan fried the Onions in 15ml Sunflower Oil for 15min
After cooking added 1/4 of the Onions to the second Albumen and the Cheese and blended with hand blender, then poured this mixture back into the pan to stir in the remaining Onion and warm a little

CHARD (11min)
In large frypan fried the Chard stems in 15ml Sunflower Oil for 11min
4min before the end added the leaves
3min before the end added the parsley raising the heat to make sure leaves and parsley are well cooked

PLATO BAKE (about 15min)
Spread the Onion on the Plato
Covered with the Chard
Baked about 15min

complete protein 22.5g
saturated fats 11.8g
uncompleted legume protein 9.2g