Put 1.5 liters of water to boil, add the vegetable broth and the peas.
Boil the lentil until the grain is tender.
In a non-stick pan, fry the pine nuts until golden. In the bottom of your serving plate, place a layer of roasted bread
In a salad bowl, mix the lemon juice with the olive oil, garlic and salt.
Shred the kale leaves as finely as possible and set aside.
experts recommend 6-8 glasses every day
Prep time: 30 min