Description
This Spinach, Lentil, and Butter Bean Soup is a hearty and nutritious dish perfect for a cozy meal. Packed with protein and fiber, this vegan and gluten-free soup is flavorful and satisfying.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- 1 cup dried green or brown lentils, rinsed
- 1 (15-ounce) can butter beans, drained and rinsed
- 6 cups vegetable broth
- 3 cups fresh spinach, chopped
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
Optional Garnish:
- Chopped parsley
- Red pepper flakes
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until softened.
- Stir in cumin, smoked paprika, and thyme, and cook for another 30 seconds until fragrant.
- Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until lentils are tender.
- Stir in butter beans and chopped spinach. Cook for another 5 minutes until spinach is wilted and beans are heated through.
- Stir in lemon juice and season with salt and pepper to taste.
- Serve hot, garnished with parsley or red pepper flakes if desired.
Notes
- You can use canned lentils to reduce cooking time—just add them with the butter beans.
- Kale or Swiss chard can be used instead of spinach.
- This soup freezes well and is great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 11 g
- Protein: 14 g
- Cholesterol: 0 mg
