south indian-inspired potato soup

with crispy lentils

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combine cooked lentils, ghee or vegan butter, and seasonings on baking sheet and roast for 20 minutes. 

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saute onions, garlic, and cashews before adding spices, potatoes, and broth and bringing everything to a boil. simmer for 15 minutes or until potatoes are tender.

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carefully blend the soup in a high-powered blender and fold in lemon juice. portion into bowls and top with crispy lentils.

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click for full recipe!

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