Spinach, Lentil, and Butter Bean Soup Recipe

Introduction

This Spinach, Lentil, and Butter Bean Soup is a comforting and nutritious dish perfect for any season. Packed with protein and vibrant flavors, it’s easy to prepare and makes a satisfying meal for lunch or dinner.

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
• 1/2 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. Add the diced onion and cook until soft, about 5 minutes. Stir in the minced garlic and sauté until fragrant, about 1 minute.
2. Step 2: Add the rinsed lentils, vegetable broth, ground cumin, smoked paprika, and ground turmeric to the pot. Bring to a boil, then reduce heat and let simmer until lentils are tender, about 25-30 minutes.
3. Step 3: Stir in the drained butter beans and chopped spinach. Continue simmering for another 5 minutes, until the spinach is wilted and the beans are heated through.
4. Step 4: Season the soup with salt and pepper to taste. Serve hot with lemon wedges on the side if desired, to add a fresh, zesty finish.

Tips & Variations

• Use fresh spinach for the best texture, but frozen spinach works well in a pinch—just add it a little earlier to ensure it cooks through.
• For extra depth, add a diced carrot or celery stalk when sautéing the onion.
• Serve with crusty bread or a dollop of yogurt for added creaminess and comfort.
• Spice it up with a pinch of chili flakes or a drizzle of hot sauce if you like a little heat.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until heated through, adding a splash of water or broth if it thickens too much. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of lentils in this soup?

Yes, both green and brown lentils work well because they hold their shape during cooking. Red lentils tend to break down and make a creamier soup, so if you prefer that texture, you can substitute them but expect a slightly different consistency.

Is this soup suitable for a vegan diet?

Absolutely. This recipe uses vegetable broth and plant-based ingredients only, making it entirely vegan and packed with wholesome nutrition.

Spinach, Lentil, and Butter Bean Soup Recipe

Print Recipe

★★★★★

4.9 from 106 reviews

This hearty and nutritious Spinach, Lentil, and Butter Bean Soup is a comforting vegan dish perfect for any season. Made with tender lentils, creamy butter beans, and fresh spinach, spiced with cumin, smoked paprika, and turmeric, it delivers a flavorful and wholesome meal that is simple to prepare on the stovetop.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

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
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• Salt and pepper, to taste
• Lemon wedges (optional)

Instructions

1. Sauté the Onion and Garlic: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic and continue to sauté until the garlic is fragrant, about 1-2 minutes.
2. Cook the Lentils: Add the rinsed lentils to the pot along with the vegetable broth, ground cumin, smoked paprika, and ground turmeric. Stir well to combine and bring the mixture to a gentle simmer. Cover and cook until the lentils are tender, approximately 25-30 minutes.
3. Add Butter Beans and Spinach: Stir in the drained butter beans and chopped fresh spinach. Continue to simmer the soup until the spinach wilts and the beans are heated through, about 5 minutes.
4. Season and Serve: Season the soup with salt and pepper to taste. Serve the soup hot with lemon wedges on the side if desired, which add a fresh, bright flavor to the dish.

Notes

• Rinsing the lentils before cooking helps remove any debris and reduces foaming.
• You can substitute butter beans with canned cannellini beans or chickpeas if desired.
• For a creamier texture, blend part of the soup before adding the spinach and beans.
• Lemon wedges brighten the flavor but are optional.
• This soup stores well in the refrigerator for up to 3 days and freezes perfectly for longer storage.

Keywords: Spinach soup, Lentil soup, Butter bean soup, Vegan soup, Healthy soup, Comfort food, Easy soup recipe