MEXICAN MEALS FOR WEIGHT LOSS: SOPITA 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. (You can also add potato)
4. In a separate pan, add the chopped bacon and cook for 4 minutes. Add the onion and garlic. Cook until the onion is translucent (about 5 mins). 
5. Add in the tomato, jalapeño, and 2 tbsp chicken bouillon. Cook for additional 5 minutes. 
6. After the lentils have cooked for 20 mins (step 2), add carrots to the lentils and cook for additional 10 mins.
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.