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