When the chill settles in and the day feels long, I reach for this Spinach, Lentil and Butter Bean Soup. It’s not just a meal; it’s a moment of calm, a gentle pause filled with warmth. The aroma of sautéed onions and garlic fills the kitchen, mingling with the earthy scent of cumin and smoked paprika. Each stir brings the promise of comfort, a bowl that feels like a soft blanket on a brisk evening.
One evening, after a restless day, I poured this soup into my favorite bowl. The vibrant green of the spinach contrasted with the creamy butter beans and hearty lentils, inviting me to slow down. As I lifted the spoon, the flavors unfolded—smoky, earthy, with a brightness from the lemon juice that lifted the whole experience. The warmth spread through me, quieting the noise of the day. It wasn’t just food; it was a small act of care, a reminder that good things take time and attention.
- Hearty and filling with a balance of lentils and butter beans for satisfying protein and fiber.
- Fresh spinach adds vibrant color and a boost of nutrients without overwhelming the flavor.
- Warm spices like cumin and smoked paprika create a comforting depth perfect for cooler days.
- Brightened by a splash of lemon juice, giving each spoonful a fresh, lively finish.
- Simple to prepare but feels thoughtfully crafted—ideal for both busy weeknights and relaxed weekends.
Sometimes, a recipe that feels this nourishing and straightforward can be just what you need to reconnect with the rhythm of the day. It holds up beautifully as leftovers too, offering a second chance to savor those cozy moments.
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Spinach, Lentil and Butter Bean Soup
- Total Time: 55 minutes
- Yield: 4
Description
A hearty and nutritious soup combining tender lentils, creamy butter beans, and fresh spinach in a flavorful vegetable broth. Perfect for a wholesome meal any day of the week.
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 cup dried brown lentils, rinsed
1 can (15 ounces) butter beans, drained and rinsed
6 cups vegetable broth
4 cups fresh spinach leaves, washed and roughly chopped
Salt, to taste
Black pepper, to taste
1 tablespoon fresh lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, and sauté for 4-5 minutes until softened and translucent.
Add the minced garlic, diced carrots, and diced celery to the pot. Cook for 5 minutes, stirring occasionally.
Stir in the ground cumin, smoked paprika, and dried thyme. Cook for 1 minute until fragrant.
Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, or until lentils are tender.
Add the drained butter beans to the pot and cook for an additional 5 minutes to heat through.
Stir in the chopped spinach and cook for 2-3 minutes until wilted.
Season the soup with salt and black pepper to taste.
Remove the pot from heat and stir in the fresh lemon juice.
Ladle the soup into bowls and serve warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
FAQ
Can I make this soup vegan?
Yes, the recipe is naturally vegan as it uses vegetable broth and plant-based ingredients.
How long does the soup keep?
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Can I substitute the spinach?
Absolutely, kale or Swiss chard work well if you want a different leafy green.
Is the soup spicy?
It’s gently spiced with smoked paprika and cumin, offering warmth without heat.
When you’re ready to bring some calm and comfort to your table, this soup is waiting. Save it, try it, and let yourself enjoy a bowl filled with simple pleasure.