2 baked potatoes and then quartered
1 cup dried French Green lentils (or other lentils), soaked overnight (or about 8 hours)
2 cloves chopped garlic
2 cups bone broth
1 tbsp grass-fed tallow, lard, butter or coconut oil
1 chopped onion
1/2 tsp cumin
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground cardamom
1/4 tsp curry powder (optional)
1/4 tsp fresh ground turmeric
1/4 tsp fresh ground ginger
1 1/2 tsp salt
1/2 cup tomato puree or paste
3 cups bone borth
1 tbsp fresh lemon juice
1 1/2 tbsp fresh cilantro leaves
Bake the potatoes. Cook the lentils until most of the broth is absorbed and lentils are soft. If there is liquid left over you can add it to the next step.
Sautee the onion and spices. Add tomato puree. Mix well. Add remaining bone broth and lemon.
Place all ingredients in Vitamix and blend thoroughly.