These green split peas make the most deliciously creamy and comforting soup. I love their beautiful green colour, although it’s a little subdued here because of the turmeric and paprika making a more golden hue.
This soup has everything I love, warming spices, a hint of chilli and a little coconut cream for depth of flavour and creaminess.
I’ve combined it here with a big swirl of lemony dill cream which I think pairs perfectly with the slightly earthy split peas.
I sourced the green split peas from the fantastic Hodmedods – and I really recommended them and their wonderful UK grown organic produce.
But if you can’t get your hands on them you can use yellow split peas or red lentils which of course don’t need pre-soaking before hand and speeds up the whole process.
- You can swap the green split peas for yellow split peas/chana dal.
- Or use split red lentils and remove the soaking part of the recipe.
- Gorgeous is nutty rye bread or homemade soda bread
- I love the cream dill coconut cream but other delicious toppings; Dukkah
- Mint dip
I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!
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