50 g lentils flour
300 g vegetable’s broth
a spoon of olive oil.
Boil the lentils flour in vegetable’s broth. Mix it with a wooden spoon or with a whisk until it begins boiling. Wait for two minutes, turn off the fire and cover the pot with a lid.
It’s recommended to eat the cream the next day: heat it by stirring occasionally with a spoon. Add a spoon of oil before serving.
At your taste it’s possible to garnish it with toasted seeds or dried fruit.
By changing the seasoning, you can prepare a different cream every day.