High Protein Low Effort: She Hulk Caldo de Res

1. Wash your produce. 
2. Roast your tomatillos, jalapeños, poblano peppers, and 1/4 of an onion using your preferred method and once they’re roasted let the poblano peppers “sweat” for 10-15 minutes. (Air fry at 375° F for 10 minutes)
3. Remove the skin, stem, and seeds from the poblano peppers. Chop the other 1/4 of the onion. 
4. Add the poblano peppers to a blender with the tomatillos, roasted onion, jalapeños, cilantro, spinach, 1/2 cup water, and chicken bouillon. Blend until smooth. 
5. Add the beef to a hot pot. Season with salt, pepper, and 2-4 minced garlic cloves. Once it develops a golden crust, add the salsa verde, chopped onions, and 4 cups of bone broth. Mix well. Let it simmer for 5 minutes. 
6. Add the lentils and any seasonings if needed. Cover and cook for 25-40 minutes or until the lentils are cooked. 
7. Enjoy with your choice of toppings - green onions and radishes.