Description
A hearty and nutritious Spinach, Lentil, and Butter Bean Soup that’s perfect for a comforting meal. This recipe combines tender lentils, creamy butter beans, and fresh spinach with warming spices like cumin, smoked paprika, and turmeric, making it both flavorful and wholesome. Easy to prepare in under 40 minutes, this soup is ideal for a healthy lunch or dinner and can be enjoyed with a fresh squeeze of lemon for a bright finish.
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
Main Ingredients
- 1 can (15 oz) butter beans, drained and rinsed
- 4 cups fresh spinach, chopped
Spices and Seasonings
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- Salt and pepper, to taste
Optional
- Lemon wedges (for serving)
Instructions
- Heat olive oil: In a large pot over medium heat, warm 2 tablespoons of olive oil to prepare for sautéing the aromatics.
- Sauté onions: Add the diced onion to the pot and cook for 5-7 minutes until soft and translucent, releasing their sweetness.
- Add garlic: Stir in the minced garlic and sauté for an additional minute until fragrant, taking care not to burn it.
- Add lentils and spices: Pour in the rinsed lentils, vegetable broth, ground cumin, smoked paprika, and turmeric; stir well to combine all ingredients.
- Simmer lentils: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes, until the lentils are tender but not mushy.
- Add butter beans and spinach: Stir in the drained butter beans and chopped fresh spinach into the pot.
- Final simmer: Continue to simmer for 5 more minutes until the spinach wilts and the beans are heated through.
- Season: Taste and season the soup with salt and pepper as desired to enhance the flavors.
- Serve: Ladle the soup into bowls and serve hot, optionally with a squeeze of fresh lemon juice for brightness.
Notes
- Rinsing lentils before cooking removes dust and slows cooking less to ensure they remain intact.
- Use vegetable broth for a vegetarian and vegan-friendly soup; chicken broth can be substituted for a non-vegetarian option.
- Adjust seasoning and spice levels according to your preference.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave, adding extra broth if needed to reach desired consistency.
- Lemon juice enhances the overall flavor but can be omitted if preferred.
