Daily Vegan Lunch for 6 November, 2013: Lentil, Tomato, and Greens Soup

tomato peanut butter greens soup


1 tablespoon oil
1.5 cups onions, chopped
3 cloves garlic (1 tablespoon) minced
1 teaspoon jerk seasoning (or 1/2 teaspoon thyme, 1/2 teaspoon allspice, and 1/4 teaspoon cayenne)

2 cups cooked lentils or one can store-bought lentil soup
2 cups chopped fresh tomatoes or stewed tomatoes and their juice
3 cups chard. chopped
3 cups spinach leaves

1 tablespoon peanut butter
4 cups vegetable broth

Fake bacon bits, to serve


If you are making lentils from scratch, combine half a cup of lentils with 3 cups broth in a pot on the stove. Bring to a boil and then turn down the heat to medium. Let simmer for 30 – 40 minutes, stirring every 10 minutes.

In a large pot, fry onion in oil at medium heat until onion is translucent. Add peanut butter, garlic, and jerk seasoning or spices, fry until peanut butter dissolves. Add the spinach and chard and tomatoes. Simmer until greens wilt, about 2 minutes. Douse in 4 cups vegetable broth. Heat through and serve with fake bacon bits on top.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s