This was a lovely green split pea and lentil soup served with a loaf of gluten free walnut and seed bread (not all for me, made a batch for the whole family).
Gorgeous winter warmer (I live in Aberdeen so yes, it’s still like winter here!)
The soup was really easy – you can buy your legumes so you don’t need to soak them these day. Great if you’re lazy like me!
2 cups green split peas, 2 cups red lentils, 2 veggie stock cubes, 2 tsp garlic powder, 1 tbsp coconut oil, 1 tsp good quality mixed curry spices. I love Mumbai Spice Harry’s blend. Divine!
Boil up the green split peas, when they’re half way cooked add in your red lentils, the garlic and the stock cubes. Drain any excess water and blend half in a food processor until smooth. Add back to the pan and stir in your curry spices and oil.
Bread:
300g gluten free flour
150g oat flour (whizzed up oats)
100g nut flour (or keep them chunky)
3 tbsp ground seed mix – I use Linwoods
1 sachet yeast
2 tsp salt
3 tbsp oil
1 tbsp xanthan gum (optional, gluten free aisle of any supermarket)
300ml warm water (you may need more)
Mix dry ingredients then add the wet. Bring together with your hands and form a dough. Transfer to a lined tin and bake at 210 for 40 minutes
