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.
One of my favorite soup recipes is this Beef Lentil Soup. I decided to make a different variation of that one tonight. I used sprouted lentils in this recipe instead of regular ones. They are supposed to be easier to digest and they also cook faster. I happened to have some fresh rosemary in the fridge that I needed to use up, so I added some of that to my soup. If you only have dried rosemary, you will need to cut back on the amount because dried herbs are more potent.
I plan to enjoy the cooler temps while we have them. It’s supposed to rain a good bit tomorrow, so it should be the perfect day to enjoy a nice bowl of leftover soup!
What’s the weather like where you are? Do you enjoy eating soup year-round like me, or just in the Fall/Winter?
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
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.
Cook times will vary if using regular lentils instead of sprouted ones.
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