Spinach, Lentil, and Butter Bean Soup Recipe

Introduction

This Spinach, Lentil, and Butter Bean Soup is a hearty, nourishing meal perfect for any day of the year. Packed with protein and vibrant flavors, it’s simple to prepare and wonderfully comforting.

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

1. Step 1: Heat olive oil in a large pot over medium heat.
2. Step 2: Add the diced onion and cook for 5-7 minutes until soft and translucent.
3. Step 3: Stir in the minced garlic and sauté for another minute until fragrant.
4. Step 4: Add the lentils, vegetable broth, cumin, smoked paprika, and turmeric.
5. Step 5: Bring to a boil, then reduce heat and simmer for 20-25 minutes, until lentils are tender.
6. Step 6: Stir in the butter beans and spinach.
7. Step 7: Simmer for 5 more minutes until the spinach wilts and the beans are heated through.
8. Step 8: Season with salt and pepper to taste.
9. Step 9: Serve hot with a squeeze of lemon juice if desired.

Tips & Variations

• For a creamier texture, blend a portion of the soup before adding the butter beans and spinach.
• Add a pinch of chili flakes for a spicy kick.
• Use kale instead of spinach for a heartier green.
• If you prefer, substitute vegetable broth with chicken broth for a non-vegetarian option.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The lentils may thicken the soup as it cools, so add a splash of water or broth when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried butter beans instead of canned?

Yes, but be sure to soak and cook dried butter beans separately before adding them to the soup, as they require longer cooking times.

Is this soup suitable for freezing?

Absolutely. Freeze in portions and thaw overnight in the fridge before reheating. The texture may change slightly, but the flavors remain delicious.

Spinach, Lentil, and Butter Bean Soup Recipe

Print Recipe

★★★★★

4.5 from 78 reviews

This hearty and nutritious Spinach, Lentil, and Butter Bean Soup combines wholesome lentils, creamy butter beans, and fresh spinach in a flavorful broth seasoned with cumin, smoked paprika, and turmeric. It’s a comforting, protein-packed vegetarian soup perfect for a healthy lunch or dinner.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced

Legumes and Vegetables

• 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

Optional

• Lemon wedges (optional)

Instructions

1. Prepare the Base: Heat the olive oil in a large pot over medium heat to create a flavorful foundation for the soup.
2. Sauté Onion: Add the diced onion and cook for 5-7 minutes until it becomes soft and translucent, releasing its sweetness into the oil.
3. Add Garlic: Stir in the minced garlic and sauté for an additional minute until fragrant, being careful not to burn it.
4. Add Lentils and Broth: Incorporate the rinsed lentils, vegetable broth, ground cumin, smoked paprika, and turmeric into the pot, stirring to combine all ingredients.
5. Simmer Lentils: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, or until the lentils are tender and cooked through.
6. Add Beans and Spinach: Stir in the drained butter beans and chopped fresh spinach, mixing well to combine.
7. Final Simmer: Continue to simmer the soup for another 5 minutes until the spinach is wilted and the beans are heated through, melding the flavors.
8. Season: Season the soup with salt and freshly ground black pepper to your taste preferences.
9. Serve: Ladle the hot soup into bowls and serve with optional lemon wedges for a fresh, tangy finish.

Notes

• Use green or brown lentils as they hold their shape better in soups compared to red lentils.
• For a creamier texture, partially mash some of the butter beans before adding them to the soup.
• Adjust spices according to your preference; add chili flakes for a bit of heat.
• This soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
• Serve with crusty bread for a more filling meal.

Keywords: Spinach soup, Lentil soup, Butter beans, Vegetarian soup, Healthy soup, Mediterranean soup, Lentil recipe