Spinach, Lentil, and Butter Bean Soup Recipe
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.
- 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
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
- Prepare the Base: Heat the olive oil in a large pot over medium heat to create a flavorful foundation for the soup.
- Sauté Onion: Add the diced onion and cook for 5-7 minutes until it becomes soft and translucent, releasing its sweetness into the oil.
- Add Garlic: Stir in the minced garlic and sauté for an additional minute until fragrant, being careful not to burn it.
- Add Lentils and Broth: Incorporate the rinsed lentils, vegetable broth, ground cumin, smoked paprika, and turmeric into the pot, stirring to combine all ingredients.
- 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.
- Add Beans and Spinach: Stir in the drained butter beans and chopped fresh spinach, mixing well to combine.
- 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.
- Season: Season the soup with salt and freshly ground black pepper to your taste preferences.
- 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
