Description
Spinach, Lentil, and Butter Bean Soup is a hearty, nutritious, and comforting dish packed with protein, fiber, and earthy flavors. This wholesome vegetarian soup combines lentils, creamy butter beans, and tender spinach in a flavorful tomato and herb broth — perfect for a cozy, healthy meal.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup dried lentils (green or brown), rinsed
- 1 can (15 oz) butter beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 cups fresh spinach leaves
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 1 tbsp lemon juice (optional, for brightness)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion, garlic, carrot, and celery. Sauté for 5–7 minutes, until softened and fragrant.
- Stir in cumin, smoked paprika, thyme, salt, and pepper. Cook for 1 minute to bloom the spices.
- Add the lentils, diced tomatoes, and vegetable broth. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 25–30 minutes, until lentils are tender.
- Stir in the butter beans and simmer for another 5 minutes to heat through.
- Add the spinach and cook just until wilted, about 2 minutes.
- Taste and adjust seasoning. Add lemon juice if desired for a fresh flavor.
- Serve hot, garnished with a drizzle of olive oil or fresh herbs.
Notes
- Use red lentils for a creamier texture and shorter cooking time.
- Add a pinch of chili flakes for a subtle kick.
- This soup freezes well — store in airtight containers for up to 3 months.
- Serve with crusty bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean