There’s something about a bowl of warm soup that makes the world slow down a little. One evening, after a long day filled with unexpected errands and a chilly breeze creeping through the windows, I found myself craving something simple yet satisfying. As I stirred this spinach, lentil, and butter bean soup, the aroma of cumin and smoked paprika filled the kitchen, inviting me to relax. The gentle simmering of lentils and the creamy texture of butter beans blended effortlessly, while the fresh spinach added a bright pop of color and a touch of earthiness. Each spoonful felt like a gentle hug, warming me from the inside out, and reminding me how comforting a homemade meal can be when life feels rushed and cold.
- Hearty and nourishing, it’s a complete meal that fills you up without weighing you down.
- Rich in plant-based protein and fiber, making it a wholesome choice for any day.
- The blend of spices creates a warm, inviting flavor that lingers pleasantly.
- Loaded with fresh spinach, it’s a great way to sneak in extra greens.
- Flexible enough to enjoy for lunch or dinner, perfect for any mealtime.
If you’re new to cooking with lentils and beans, this soup is a forgiving and easy way to start. The flavors meld beautifully with little effort, and it keeps well for leftovers that taste even better the next day.
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Spinach, Lentil and Butter Bean Soup
- Total Time: 55 minutes
- Yield: 6
Description
A hearty and nutritious soup combining tender lentils, creamy butter beans, and fresh spinach, simmered in a flavorful vegetable broth for a comforting and wholesome meal.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 cup dried brown lentils, rinsed and drained
1 can (15 ounces) butter beans, drained and rinsed
6 cups vegetable broth
4 cups fresh spinach leaves, roughly chopped
Salt, to taste
Black pepper, to taste
1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 7 minutes.
Add the minced garlic, ground cumin, smoked paprika, and dried thyme. Stir and cook for 1 minute until fragrant.
Add the rinsed lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes, or until the lentils are tender.
Stir in the drained butter beans and chopped spinach. Cook for an additional 5 minutes until the spinach is wilted and the beans are heated through.
Season the soup with salt and black pepper to taste.
Remove the pot from heat and stir in the lemon juice.
Ladle the soup into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Frequently Asked Questions
Can I use canned lentils instead of dried? While dried lentils give the best texture and flavor, canned lentils can be used to save time—just add them towards the end of cooking to warm through.
Is this soup suitable for freezing? Absolutely. It freezes well for up to three months, making it great for meal prep or busy nights.
Can I add other vegetables? Yes! Feel free to toss in diced tomatoes, zucchini, or bell peppers for extra variety.
How can I make it spicier? Try adding a pinch of cayenne or some chopped fresh chili when cooking the spices.
Ready to cozy up with a bowl? This spinach, lentil, and butter bean soup is waiting to become your new go-to comfort food.