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
