What's not to like about this warm and satiating soup with taste of coconut, saffron and garlic. Perfect for the winter days, bringing you some sunshine on the plate.
Ingredients for two servings:
- 1/2 cup of each black and red lentils (soaked overnight)
- 1/2 cup of each green and yellow peas (dry, soaked overnight)
- 0,5g saffron
- 1 can full fat coconut milk (not raw, I know 😉 )
- salt, garlic flakes
- few drops of tamari
Warm up the coconut cream to 45 degrees (115 F)
Add the spices (salt and garlic after your choice)
Keep warm couple of hours so the flavours marries (use dehydrator or a slow cooker)
Stir ocassionally
Pour over the lentils and peas (warm them up too if you wish) and garnish with mushrooms