Meal Prep Sundays: Kale And Lentil Soup
Soup is one of our favorite on-the-go meals. Whether you spoon it out of a bowl or slurp it out of a cup, use the right ingredients and you'll have a hearty, healthy dish that's perfect for lunch or dinner, wherever you happen to be eating it!
Makes 6 servings.
1 tablespoon olive oil
4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
1 28-ounce can whole tomatoes, drained
2 sweet potatoes, peeled and cut into 1/2-inch pieces
1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
Â½ cup brown lentils
1 tablespoon fresh thyme
6 cups water
2 teaspoons salt
1 teaspoon pepper
1. In a large pot or Dutch oven, heat the oil over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes.
2. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
3. Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, salt, and pepper. Simmer until the lentils are tender, 25 to 30 minutes.
Macros Per Serving (~289g):
Meal Prep Tip:
Quick and easy soups like this are perfect for warming you up on rainy days or when cardio just won't do the trick. Freeze a couple individually portioned soups and put them in the middle slot of your meal management bag for added cooling.
Explore all our Meal Prep Sundays recipes for even more nutritious ideas for on-the-go meal prep to keep on hand in your meal management bags, gym totes, gym backpacks, briefcases, and sports duffle bags.