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