Spinach, Lentil, and Butter Bean Soup Recipe

Introduction

This comforting Spinach, Lentil, and Butter Bean Soup is a hearty and nutritious meal perfect for any day. Packed with protein and vibrant flavors, it’s easy to prepare and warms you from the inside out.

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 the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 to 7 minutes until soft and translucent. Stir in the minced garlic and sauté for another minute until fragrant.
2. Step 2: Add the rinsed lentils, vegetable broth, ground cumin, smoked paprika, and turmeric to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 to 25 minutes until the lentils are tender.
3. Step 3: Stir in the drained butter beans and chopped spinach. Continue simmering for 5 minutes until the spinach wilts and the beans are heated through.
4. Step 4: Season the soup with salt and pepper to taste. Serve it hot with a squeeze of fresh lemon juice if desired.

Tips & Variations

• Swap spinach with kale or Swiss chard for a different leafy green option.
• Use chickpeas or white beans instead of butter beans to vary the flavor and texture.
• Add red pepper flakes if you like a little heat in your soup.
• For a creamier texture, blend part of the soup before serving.
• Stir in coconut milk during the last few minutes of cooking for a richer taste.

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, adding a splash of broth or water if it has thickened. This soup also freezes well for up to 3 months; thaw it overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried butter beans instead of canned?

Yes, but you will need to soak and cook dried butter beans separately before adding them to the soup to ensure they are tender.

Is this soup suitable for vegans?

Absolutely! This recipe uses vegetable broth and plant-based ingredients, making it fully vegan and suitable for plant-based diets.

Spinach, Lentil, and Butter Bean Soup Recipe

Print Recipe

★★★★★

4.9 from 132 reviews

This Spinach, Lentil, and Butter Bean Soup is a hearty and nutritious Mediterranean-inspired dish, packed with tender lentils, creamy butter beans, and fresh spinach, flavored with aromatic spices like cumin, smoked paprika, and turmeric. Perfect for a comforting meal that’s both wholesome and flavorful.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Legumes

• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup green or brown lentils, rinsed
• 1 can (15 oz) butter beans, drained and rinsed
• 4 cups fresh spinach, chopped

Liquids and Oils

• 2 tbsp olive oil
• 6 cups vegetable broth

Spices and Seasonings

• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground turmeric
• Salt and pepper, to taste

Optional

• Lemon wedges (optional, for serving)

Instructions

1. Sauté the Onion and Garlic: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
2. Cook the Lentils: Add the rinsed lentils, vegetable broth, ground cumin, smoked paprika, and ground turmeric to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20-25 minutes or until the lentils are tender but not mushy.
3. Add Butter Beans and Spinach: Stir in the drained butter beans and chopped fresh spinach. Continue to simmer for 5 more minutes, allowing the spinach to wilt and the beans to warm through evenly.
4. Season and Serve: Season the soup with salt and pepper according to your taste. Serve the soup hot, optionally with a squeeze of fresh lemon juice to add a bright, tangy finish.

Notes

• Swap spinach with kale or Swiss chard for a different leafy green variation.
• Use chickpeas or white beans instead of butter beans for a different texture and flavor.
• Add red pepper flakes if you prefer a spicy kick to your soup.
• Blend part of the soup to create a creamier texture without using cream.
• Stir in coconut milk for a richer, creamier flavor and subtle sweetness.

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