Heat a soup pot or large saucepan over medium heat. Add butter or ghee, and sauté onions and garlic for 2 minutes. Add spices and stir to coat onions and garlic thoroughly. Add broth and lentils and cover. Bring to a boil, turn back heat, and simmer for 30 minutes. Add cauliflower, salt, and coconut milk, and simmer for 15 more minutes. Serve in bowls with cilantro and cashews.
from the NSM Nutrition Team recipe box
dairy-free, gluten-free, nightshade-free, vegetarian
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