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