Croutons with peas cream

Servings: 4
Prep time: 25
Cooking time: 20
Seasonality: June
Type of recipe: appetizers
Difficulty: easy
  1. Shell the peas, wash and boil in salted boiling water for 5 minutes, drain well and set aside.

  2. 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.

  3. 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.

  4. 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.