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Spinach, Lentil, and Butter Bean Soup Recipe

Spinach, Lentil, and Butter Bean Soup Recipe
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★★★★★

4.8 from 22 reviews

A hearty and nutritious Spinach, Lentil, and Butter Bean Soup packed with protein and fiber, flavored with warm spices like cumin, smoked paprika, and turmeric. This easy-to-make vegetarian soup is perfect for a comforting lunch or dinner, offering a wholesome blend of lentils, butter beans, and fresh spinach simmered in a savory vegetable broth.

Ingredients

Scale

Main 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

Spices and Seasoning

  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground turmeric
  • Salt and pepper, to taste
  • Lemon wedges (optional)

Instructions

  1. Heat olive oil: Warm 2 tablespoons of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
  2. Sauté onion: Add the diced onion to the pot and cook for 5-7 minutes until it becomes soft and translucent, enhancing its natural sweetness.
  3. Add garlic: Stir in the minced garlic and sauté for an additional minute until it becomes fragrant, which will add depth to the soup’s flavor.
  4. Add lentils and spices: Incorporate the rinsed lentils, vegetable broth, ground cumin, smoked paprika, and turmeric. Stir well to combine all ingredients.
  5. Simmer the soup: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20-25 minutes until the lentils are tender and fully cooked.
  6. Add butter beans and spinach: Stir in the drained butter beans and chopped fresh spinach, mixing them evenly into the soup.
  7. Final simmer: Continue simmering the soup for another 5 minutes until the spinach wilts and the butter beans are heated through.
  8. Season to taste: Add salt and pepper according to your preference to enhance the overall flavor of the soup.
  9. Serve: Ladle the hot soup into bowls and serve with optional lemon wedges for a fresh, tangy finish.

Notes

  • You can substitute green or brown lentils with red lentils, but cooking time may be shorter.
  • For a creamier texture, partially blend the soup before adding the butter beans and spinach.
  • Adjust spices according to your taste; add a pinch of chili flakes for heat.
  • This soup keeps well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
  • Lemon juice brightens the flavors and is optional but recommended.

Nutrition

Keywords: spinach soup, lentil soup, butter bean soup, vegetarian soup, healthy soup, Mediterranean soup, easy soup recipe

Find it online: https://platedbyemma.com/spinach-lentil-and-butter-bean-soup-recipe/