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Ingredients
6 servings
¼ cupcashews
1onion
medium, cut into 1/2-inch dice
1.5 poundscarrots
cut into 1/2-inch dice
1 cupred bell pepper
peeled and cut into 1/2-inch dice
1 sprigfresh rosemary
1 sprigfresh thyme
1fresh sage leaf
large
4cloves garlic
minced
1 tablespoonlemon juice
Sea salt
black pepper
freshly ground, or cayenne pepper, to taste
½ cupfresh pomegranate seeds
2 tablespoonsfresh parsley
finely chopped
Instructions
View on forksoverknives.com
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Notes
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