1 Unit (750ml) Bones & Marrow Broth (Bare Bones)
2 Tbsp. Ghee
¼ Cup White Onion, Chopped
4 Cloves Garlic, Minced
1 Tbsp. Grated Fresh Ginger
1 Cup Cremini Mushrooms, Sliced
½ Cup Carrots, Sliced
1 Tbsp. Dried Oregano
1 Tbsp. Tamari
2 Tbsp. Chopped Cilantro
1 Cup Baby Spinach
¾ Cup Cooked Green Lentils
Sea Salt and Pepper to Taste
Heat a large stock pot over medium high heat; add the Ghee, when fully melted, add the Onions. Cook, stirring often, for 5 minutes, or until translucent.
Add Garlic and grated Ginger and stir, cooking until just fragrant.
Add the Mushrooms, Carrots, Bone Broth, Oregano and Tamari. Stir well to combine all of the ingredients and cover the pot.
Turn the heat up to high until the broth just begins to bubble, reduce the heat to medium low and simmer for 20 minutes.
Once the veggies are cooked, add the Lentils, Cilantro and Baby Spinach to the pot, stir to combine.
Remove the pot from the heat when the Spinach has wilted, but is still bright green.
Season with Salt and Pepper to taste.