A cozy, nutrient-packed bowl of comfort, this soup is loaded with hearty lentils, butter beans, and fresh spinach. It’s full of plant-based protein and fiber, with warming spices that make every spoonful both soothing and satisfying. Perfect for a healthy and filling meal, this soup is easy to prepare and makes for a great weeknight dinner.
Why You’ll Love This Recipe
- Hearty and nutritious – Packed with protein, fiber, and essential vitamins.
- Easy to make – Simple ingredients and minimal prep time.
- Budget-friendly – Uses affordable pantry staples.
- Warm and comforting – A great meal for chilly days.
- Diet-friendly – Naturally vegan and gluten-free.
- Customizable – Easily adaptable with different greens or beans.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Onion
- Garlic
- Green or brown lentils
- Vegetable broth
- Butter beans
- Fresh spinach
- Ground cumin
- Smoked paprika
- Ground turmeric
- Salt and pepper
- Lemon wedges (optional)
Directions
Sauté the Onion and Garlic
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 5-7 minutes until soft and translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
Cook the Lentils
- Add the rinsed lentils, vegetable broth, cumin, smoked paprika, and turmeric.
- Bring to a boil, then reduce to a simmer.
- Cook for 20-25 minutes, or until the lentils are tender.
Add Butter Beans and Spinach
- Stir in the drained butter beans and chopped spinach.
- Simmer for 5 more minutes, until the spinach wilts and the beans are heated through.
Season and Serve
- Season with salt and pepper to taste.
- Serve hot with a squeeze of lemon juice if desired and a side of crusty bread.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Calories: 245 kcal per serving (estimate)
Variations
- Swap the greens – Try kale or Swiss chard instead of spinach.
- Use different beans – Chickpeas or white beans work well too.
- Make it spicy – Add red pepper flakes or a dash of cayenne.
- Creamy texture – Blend part of the soup for a thicker consistency.
- Boost the flavor – Add a bay leaf while simmering or stir in a splash of coconut milk.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in portions for up to 3 months. Thaw in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat, adding a splash of broth or water if needed. Microwave in short bursts, stirring in between.
FAQs
How can I make this soup thicker?
Blend a portion of the soup before adding the spinach, or let it simmer longer to reduce the liquid.
Can I use canned lentils instead of dried?
Yes, but reduce the cooking time since canned lentils are already cooked.
What type of lentils work best for this soup?
Green or brown lentils hold their shape well. Red lentils will create a softer texture.
Can I use dried butter beans?
Yes, but soak and cook them separately before adding them to the soup.
Is this soup freezer-friendly?
Yes! It freezes well for up to 3 months.
What can I serve with this soup?
Crusty bread, pita, or a side salad pair well with this soup.
How do I make it oil-free?
Sauté the onions and garlic in a little vegetable broth instead of oil.
Can I add more vegetables?
Absolutely! Carrots, bell peppers, or tomatoes would be great additions.
Will this soup taste good the next day?
Yes, the flavors deepen overnight, making it even more delicious.
Can I cook this soup in a slow cooker?
Yes, cook on low for 6-8 hours or high for 3-4 hours, adding spinach at the end.
Conclusion
This Spinach, Lentil, and Butter Bean Soup is a wholesome, satisfying meal that's easy to prepare and packed with flavor. Whether you're looking for a nutritious weeknight dinner or a comforting meal to warm you up, this soup is a great choice. Enjoy it fresh or save some for later—it’s just as delicious the next day!
Spinach, Lentil, and Butter Bean Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A cozy and nutritious Spinach, Lentil, and Butter Bean Soup packed with plant-based protein, fiber, and warming spices. This hearty vegan soup is easy to make, budget-friendly, and perfect for a comforting meal. Enjoy it fresh or store it for later—it’s just as delicious the next day!
Ingredients
Ingredients
- 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
- Lemon wedges (optional)
Instructions
Instructions
1. Sauté the Onion and Garlic
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook for 5-7 minutes until soft and translucent.
- Stir in the minced garlic and sauté for another minute until fragrant.
2. Cook the Lentils
- Add the lentils, vegetable broth, cumin, smoked paprika, and turmeric.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, until lentils are tender.
3. Add Butter Beans and Spinach
- Stir in the butter beans and spinach.
- Simmer for 5 more minutes until the spinach wilts and the beans are heated through.
4. Season and Serve
- Season with salt and pepper to taste.
- Serve hot with a squeeze of lemon juice if desired.
Notes
- Swap spinach with kale or Swiss chard for variety.
- Use chickpeas or white beans instead of butter beans.
- Add red pepper flakes for a spicy kick.
- Blend part of the soup for a creamier texture.
- Stir in coconut milk for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
