Spinach, mushroom, and lentil soup

1. Drain and rinse lentils and beans. Put into large pot on medium heat and add broth. If desired, sprinkle with garlic/onion powder and dried parsley.
2. Rinse and chop spinach; set aside.
3. Clean, de-stem, and chop mushrooms; peel and dice onion and garlic. Set all aside together.
4. In a sauté pan on medium-low heat, add oil, onion, garlic, and mushrooms. Combine and stir with spatula.
5. Once mushrooms start to brown, add Worcestershire sauce. Stir with spatula.
6. After cooking for another 2-3 minutes, add to pot and stir. Add spinach to pot and cook on low for 2-3 minutes.
7. Ladle in bowl. If desired, garnish with chopped parsley and goat cheese, and/or serve with whole-grain bread on the side. Enjoy!

Tip: Easily up the protein by adding sautéed tofu, chicken, or shrimp. You can also swap the cannellini beans for whole-grain or long-grain rice (like jasmine or basmati).