Lentil Spinach Soup Recipe

Introduction

This comforting Butter Bean Soup is hearty, healthy, and packed with flavors from aromatic spices and fresh spinach. It’s a simple one-pot meal perfect for cozy evenings or a nutritious lunch.

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 olive oil in a large pot over medium heat.
2. Step 2: Add the diced onion and cook for 5-7 minutes until soft and translucent.
3. Step 3: Stir in the minced garlic and sauté for another minute until fragrant.
4. Step 4: Add the lentils, vegetable broth, cumin, smoked paprika, and turmeric.
5. Step 5: Bring to a boil, then reduce heat and simmer for 20-25 minutes, until lentils are tender.
6. Step 6: Stir in the butter beans and spinach.
7. Step 7: Simmer for 5 more minutes until the spinach wilts and the beans are heated through.
8. Step 8: Season with salt and pepper to taste.
9. Step 9: Serve hot with a squeeze of lemon juice if desired.

Tips & Variations

• Use kale instead of spinach for a heartier texture and added nutrients.
• If you prefer a creamier soup, blend part of the soup before adding the butter beans.
• Add a pinch of chili flakes for a subtle spicy kick.
• To boost protein, top with a dollop of Greek yogurt or a sprinkle of grated Parmesan.

Storage

Store leftover 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 water or broth if it thickens too much.

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 freezing?

Absolutely. Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Lentil Spinach Soup Recipe

Print Recipe

★★★★★

5 from 56 reviews

A hearty and nutritious Butter Bean Soup that combines tender lentils, creamy butter beans, and vibrant spinach in a fragrant broth spiced with cumin, smoked paprika, and turmeric. This comforting vegetarian soup is perfect for a wholesome meal and is easy to prepare on the stovetop.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegetarian
• Diet: Vegetarian

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
• ½ tsp ground turmeric
• Salt and pepper, to taste
• Lemon wedges (optional)

Instructions

1. Heat the oil: Heat olive oil in a large pot over medium heat, preparing the base for your soup.
2. Sauté onions: Add diced onion to the pot and cook for 5-7 minutes until they are soft and translucent, building flavor.
3. Add garlic: Stir in minced garlic and sauté for another minute until fragrant to enhance the aroma of the soup.
4. Add lentils and spices: Add rinsed lentils, vegetable broth, ground cumin, smoked paprika, and turmeric to the pot.
5. Simmer lentils: Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes until the lentils are tender, developing the soup’s body.
6. Add butter beans and spinach: Stir in drained butter beans and chopped spinach into the pot.
7. Final simmer: Simmer for 5 more minutes until the spinach wilts and the butter beans are heated through.
8. Season soup: Season with salt and pepper to taste, adjusting the flavors as needed.
9. Serve: Serve the soup hot with an optional squeeze of fresh lemon juice for a bright finish.

Notes

• You can substitute fresh spinach with kale or Swiss chard for variation.
• Use homemade vegetable broth for richer flavor or store-bought for convenience.
• For a creamier texture, partially blend the soup before adding butter beans and spinach.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: Butter Bean Soup, Lentil Soup, Vegetarian Soup, Spinach Soup, Healthy Soup, Easy Soup Recipe