There’s something deeply satisfying about settling in with a bowl of warm soup on a chilly day. I remember one evening, the air crisp and the sky painted with fading light, when I first tried this spinach, lentil, and butter bean soup. The aroma of cumin and smoked paprika mingled with the sweetness of softened carrots and the earthiness of lentils, filling the kitchen with a welcoming warmth. As I lifted the spoon, the vibrant green spinach swirled through the thick, creamy broth, promising comfort and nourishment with every bite. It wasn’t just a meal—it was a pause, a moment of calm and contentment after a busy day.
This soup balances heartiness with freshness, making it a go-to for those times when you crave something wholesome yet simple. The gentle lemon finish brightens the flavors, while the butter beans add a creamy texture that feels indulgent without the heaviness. Whether you’re enjoying it solo or sharing it with loved ones, it’s a dish that invites you to slow down and savor each mouthful.
- Rich in protein and fiber, it keeps you full and satisfied.
- Combines earthy spices with fresh greens for a balanced flavor.
- Comforting texture with creamy butter beans and tender lentils.
- Easy to prepare with everyday ingredients you likely have on hand.
- Versatile enough for lunch or dinner, warming and nourishing anytime.
If you’re new to cooking soups like this, don’t worry. It’s forgiving and adaptable, welcoming your tweaks and additions. Plus, it stores beautifully, so you can enjoy leftovers all week long or freeze portions for busy days ahead.
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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 in a flavorful vegetable broth. Perfect for a comforting lunch or dinner.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 cup dried brown lentils, rinsed and drained
1 (15-ounce) can butter beans, drained and rinsed
6 cups vegetable broth
4 cups fresh spinach, roughly chopped
Salt, to taste
Freshly ground 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, until the vegetables begin to soften.
Stir in the ground cumin, smoked paprika, and dried thyme. Cook for 1 minute until fragrant.
Add the rinsed lentils, butter beans, and vegetable broth to the pot. Stir to combine.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 30 minutes, or until the lentils are tender.
Add the chopped fresh spinach to the pot and cook for an additional 5 minutes until the spinach is wilted.
Season the soup with salt and freshly ground black pepper to taste.
Remove the pot from heat and stir in the fresh lemon juice.
Ladle the soup into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
FAQ
Can I make this soup vegan? Absolutely! This recipe is already plant-based, using vegetable broth and no animal products.
How can I adjust the thickness? If you prefer a thinner soup, simply add more vegetable broth or water as it simmers.
Is it suitable for meal prep? Yes, it keeps well in the fridge for up to four days and freezes nicely for a few months.
Can I use canned lentils instead of dried? You can, but adjust cooking time accordingly since canned lentils are already cooked.
What’s the best way to reheat it? Gently warm on the stove over medium heat to preserve texture and flavor.
This spinach, lentil, and butter bean soup is one of those recipes that feels like a warm hug in a bowl. Ready to give it a try? Your cozy evening awaits.