MEXICAN MEAL PREP: SOPA DE LENTEJAS

1. Measure out 1.5 c uncooked lentils and remove any debris. Rinse until clean.
2. In a pot, add 8 c water and add the clean lentils and 2 bay leaves. Once the water is boiling, bring it down to a simmer and cook for 20 minutes.
3. While the lentils are cooking, chop the carrots, onion, tomato, and bacon.
4. In a separate pan, add the cooked bacon and cook for 4 minutes. Add the onion and garlic. Cook until the onion is translucent (about 5-7 minutes).
5. Add in the tomato, jalapeño, and 2 tbsp chicken bouillon. Cook for additional 8 minutes.
6. After the 20 minutes, add carrots to the lentils and cook for additional 10 minutes.
7. Add in tomato mix and cook for additional 15-20 minutes.
8. Add 1 handful of cilantro for the last 10 minutes.
9. Optional: remove bay leaves, cilantro, and jalapeño.
10. Divide into 4 equal servings. Each serving is about 2 cups of lentils. The soup can be enjoyed right away or stored in meal prep containers for up to 4 days in the fridge.
11. When ready to enjoy, add toppings and/or sides of choice.