Prepped to Win: Lentil Soup Bowls

This easy, single-pot recipe is packed with carbs, protein and good fats to power a week’s worth of workouts. Give it a go!

Carbs from sweet potatoes. Protein from lentils. Good fat from coconuts and walnuts. This meal gives you all the fuel you need for your workout—or your recovery. This big-pot recipe lets you cook just once for a week’s worth of lunches.

For the Lentil Soup:
In a large stockpot over medium heat, add coconut oil and sauté onions until translucent, approximately 5-7 minutes. Add garlic and cook until fragrant. Add carrots and sweet potatoes and sauté until soft. Add lentils and vegetable stock and bring to a near boil. Add thyme and bay leaves and reduce to a simmer. Allow soup to simmer for 30 minutes to 2 hours. Add kale a few minutes before you remove from heat. Store in 5 separate containers and refrigerate dish for up to 3 days, or freeze and store for up to two weeks.

For the topping:
Add all the ingredients into a food processor until roughly chopped. Then separate into containers and store with your soup. Serve together with a boiled egg.