Description
Discover the comfort of a warm bowl of Spinach, Lentil, and Butter Bean Soup—a nutritious, hearty vegan dish that’s perfect for any occasion. This easy-to-make soup is loaded with plant-based protein and fiber, ensuring a satisfying meal that keeps you full and energized. With just a few simple ingredients and minimal prep time, this budget-friendly recipe is ideal for family dinners or meal prepping for the week ahead. Enjoy it fresh or save some for later; it tastes even better the next day!
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 can (15 oz) butter beans, drained and rinsed
- 4 cups fresh spinach, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- Salt and pepper, to taste
- Lemon wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook for 5-7 minutes until soft and translucent.
- Stir in the minced garlic and sauté for another minute until fragrant.
- Add the lentils, vegetable broth, cumin, smoked paprika, and turmeric. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes until lentils are tender.
- Stir in the butter beans and spinach. Simmer for an additional 5 minutes until spinach wilts.
- Season with salt and pepper to taste.
- Serve hot with a squeeze of lemon juice if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Swap butter beans with other beans like chickpeas or cannellini based on your preference. For extra creaminess, blend a portion of the soup before adding the spinach. Store leftovers in airtight containers for up to 4 days in the refrigerator.