Here is another hearty soup that is both filling and tasty without containing any meat or dairy. If you automatically assume anything vegan has to taste like tofu or a salad and insist on eating meat all the time, then fine. Grill up some chicken breast, dice it, set it aside, add it back after the soup has been pureed, and simmer an additional 10 minutes or so. But you really don’t need to bother. The beans are loaded with protein and fiber, and will fill you up just fine.
Don’t be discouraged or afraid of this just because it’s vegan; the combination of lentils, curry, and peanut butter (yes, peanut butter) makes this hearty and delicious. It is extremely simple, too. There are only a handful of ingredients in it, and–unlike the recipes of a certain liar I could mention–this meal is actually ready in about 30 minutes.
*This recipe serves 6-8, so cut it in half if you want, but it keeps well for 4-5 days. I like having some on hand in the fridge for quick lunches.
PS: If you find the look of pureed soup to be less than appetizing, you can also keep this rustic and not blend it. Your choice!