Print

Spinach, Lentil, and Butter Bean Soup

Spinach, Lentil, and Butter Bean Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cozy up with a bowl of Spinach, Lentil, and Butter Bean Soup, a nutritious and hearty dish that’s perfect for any time of year. This vegan soup is loaded with protein and fiber, thanks to the combination of lentils and butter beans. Flavorful spices like cumin and smoked paprika add warmth, making it an ideal option for busy weeknight dinners or meal prep. Quick to make in just 40 minutes, this soup stores well in the fridge or freezer, allowing you to enjoy a comforting meal whenever you desire. Whether served fresh or reheated, it’s sure to satisfy!

Ingredients

Scale
  • 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 olive oil in a large pot over medium heat.
  2. Sauté diced onion for 5–7 minutes until soft.
  3. Stir in minced garlic and cook for another minute.
  4. Add rinsed lentils, vegetable broth, cumin, smoked paprika, and turmeric to the pot.
  5. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are tender.
  6. Stir in drained butter beans and chopped spinach; simmer for 5 more minutes until spinach wilts.
  7. Season with salt and pepper to taste before serving hot.

Nutrition

Find it online: https://tastyforkkitchen.com/spinach-lentil-and-butter-bean-soup/