Spinach, Lentil, and Butter Bean Soup
A cozy and nutritious soup made with spinach, lentils, and butter beans, perfect for weeknight dinners.
Ingredients
For the Soup Base
- 2 tbsp olive oil Use your favorite oil for flavor.
- 1 medium onion, diced Brings sweet depth.
- 3 cloves garlic, minced Adds fragrant kick.
Main Ingredients
- 1 cup green or brown lentils, rinsed Protein powerhouse.
- 6 cups vegetable broth Choose a flavor you enjoy.
- 1 can (15 oz) butter beans, drained and rinsed Adds creaminess and protein.
- 4 cups fresh spinach, chopped Adds color and nutrients.
Spices
- 1 tsp ground cumin Add warmth.
- 1 tsp smoked paprika Adds smokiness.
- 1/2 tsp ground turmeric For health benefits.
- to taste Salt and pepper Essential for flavor.
For Garnish
- to taste Lemon wedges (optional) Brightens flavors.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onion and cook for 5 to 7 minutes until soft and translucent.
- Stir in minced garlic and sauté for about 1 minute until fragrant, being careful not to burn.
Cooking
- Add rinsed lentils, vegetable broth, ground cumin, smoked paprika, and ground turmeric to the pot. Bring to a boil.
- Reduce heat and simmer for 20 to 25 minutes until lentils are tender.
- Stir in drained butter beans and chopped spinach. Simmer for an additional 5 minutes until spinach wilts.
- Taste the soup and season with salt and pepper.
- Serve in bowls and add a squeeze of lemon if desired.
Notes
Soup tastes great the next day, can be frozen for up to three months. Try not to boil again when reheating to maintain texture.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 14gFat: 7gSaturated Fat: 1gSodium: 600mgFiber: 12gSugar: 4g
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