Description
A hearty and nutritious Spinach, Lentil, and Butter Bean Soup featuring tender lentils simmered with aromatic spices, fresh spinach, and creamy butter beans, perfect for a warm and satisfying meal in just 40 minutes.
Ingredients
Scale
Soup Base
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 can (15 oz) butter beans, drained and rinsed
- 4 cups fresh spinach, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- Salt and pepper, to taste
To Serve
- Lemon wedges (optional)
Instructions
- Heat the oil: In a large pot over medium heat, warm the olive oil to prepare for sautéing.
- Sauté onions: Add the diced onion and cook for 5-7 minutes until soft and translucent, developing a sweet base flavor.
- Add garlic: Stir in the minced garlic and sauté for another minute until fragrant, releasing its aromatic essence.
- Add lentils and spices: Mix in the rinsed lentils, vegetable broth, cumin, smoked paprika, and turmeric to build the soup’s flavor.
- Simmer lentils: Bring the soup to a boil, then reduce the heat and simmer gently for 20-25 minutes until lentils are tender and cooked through.
- Add beans and spinach: Stir in the drained butter beans and chopped spinach to the pot.
- Cook greens and beans: Continue simmering for 5 more minutes until the spinach wilts and the beans are heated throughout.
- Season: Season with salt and pepper according to your taste preferences.
- Serve: Serve the soup hot with a squeeze of lemon juice for a bright finish, if desired.
Notes
- You can substitute green or brown lentils with red lentils for a softer texture, but cooking time may reduce.
- Use fresh spinach for best flavor, but frozen spinach can be used in a pinch (add frozen separately as it needs less cooking time).
- Adjust spices to taste or add chili flakes for some heat.
- This soup is vegan, gluten-free, and perfect for a wholesome, balanced meal.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
