1(8oz) carton of white button mushrooms, chopped into small pieces
1cupsprouted lentils
4cupsof beef stock(or vegetable)
1tspsalt or salt to taste
ground black pepper, to taste
1tbsp. 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.