Vegetable Lentil Soup with Teriyaki Tofu

This month I am doing the #TeamShred program created by Henry and Marie, both trainers at Nike World Headquarters. It's a total body recomposition program and it is challenging. It focuses on nutrition, hydration and workouts. You have to be 100% committed. I have been creating a lot of healthy meals since you have to eat whole food and include vegetables and protein at every meal. Last night I made lentil soup and teriyaki tofu. Here is my recipe for a delicious protein and nutrient packed meal. Enjoy!

Vegetable Lentil Soup Recipe

• 1 tsp vegetable oil
• 1 medium onion or half a large onion, diced
• 1 carrot, sliced
• 1/2 cup chopped mushrooms
• 4 cups vegetable broth
• 1 cup dry lentils
• 1 tsp Italian seasoning
• 1/2 teaspoon pepper
• 1/2 teaspoon thyme
• 2 bay leaves
• dash of salt
• 1 tbsp lemon juice
• 1 cup spinach
• 1 cup kale
• 1 diced tomato (optional)

Preparation:

In a large pot sautee the onion, carrot and mushrooms in the vegetable oil for about 5 minutes or until onions turn clear. Next, add the vegetable broth, chopped tomato, lentils, Italian seasoning, pepper, thyme, bay leaves and salt.

Reduce heat to simmer. Cover and cook for about 35 minutes and then add the spinach and kale. Cook for an additional 10 minutes or until greens are wilted and lentils are soft. Remove bay leaves and add lemon juice. Serve and enjoy!

Serves 4

Teriyaki Tofu Recipe

• Extra Firm Tofu
• Teriyaki Sauce ( I used San-Jay Gluten Free Teriyaki Stir-Fry and Marinade)
• Olive Oil

Drain and dry tofu. Slice into bite sized chunks. Marinate the tofu in a bowl of Teriyaki sauce for at least an hour.

Heat up a skillet and add a little oil and teriyaki sauce. Sauté the tofu until browned.

Remove from heat and enjoy as a side!

Serves 4