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8 croutons of whole grain bread
300 g fresh peas
50 g peeled red lentils
600 ml vegetal broth
2 onions
1 garlic clove
30 g pine nuts
1 teaspoon of curry powder
1 teaspoon of turmeric powder
1 bunch of parsley
2 tablespoons of extra virgin olive oil
pepper
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Shell the peas, wash and boil in salted boiling water for 5 minutes, drain well and set aside.
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Wash the lentils and cook in the vegetable broth for about 15 minutes from the boil, 5 minutes before the end of cooking add the peas.
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Chop the onions and stew in a pan with 1 tablespoon of oil, a little water, salt and pepper; as soon as they are transparent put in the mixer with peas and lentils, pine nuts, peeled garlic, curry, turmeric and parsley, previously minced. Blend until a thick cream is obtained, if necessary stretch with a little warm water.
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Keep the cream in the refrigerator until ready to serve, accompanied with grilled wholemeal bread croutons. Alternatively, serve with vegan cheeses or grilled seitan slices.
