We’ve been blessed with slightly cooler temps this week. Last night’s walk was actually really pleasant, temperature and humidity wise. Yay! Now, it’s still not exactly what you’d call soup weather, but that didn’t stop me from making a pot. A few too many meals out lately has me craving home-cooked dishes like soup.
What’s the weather like where you are? Do you enjoy eating soup year-round like me, or just in the Fall/Winter?
Beef Lentil Soup with Rosemary
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Ingredients
- 1 tbsp . coconut oil (or olive oil)
- 1 lb . ground beef (grass-fed if possible)
- 1 large yellow onion , diced
- 3 stalks of celery , diced
- 2 large carrots , diced
- 3 cloves garlic
- 1/2 tsp onion powder
- 1 tbsp . fresh rosemary , chopped (or 1 tsp dried rosemary)
- 1 (8oz) carton of white button mushrooms, chopped into small pieces
- 1 cup sprouted lentils
- 4 cups of beef stock (or vegetable)
- 1 tsp salt or salt to taste
- ground black pepper , to taste
- 1 tbsp . worcestershire sauce
Instructions
- Heat one tablespoon of coconut oil (or olive oil) in a large pot over medium high heat. Add the ground beef and begin breaking it up as it browns. Add the onions, carrots, mushrooms and celery and cook to soften, about 8 minutes. Add the garlic and cook for 30 seconds. Add the onion powder, rosemary, salt and pepper and stir to coat. Add the lentils and beef stock and stir. Bring to a boil, then turn down to low and let simmer for about 30 minutes. If the soup is looking a little thicker than you'd like, you can add a bit of water or stock to thin it out some. Just before serving, add in the worcestershire sauce, stir and serve.
Notes
Cook times will vary if using regular lentils instead of sprouted ones.