Spinach, Lentil, and Butter Bean Soup
A wholesome and nourishing soup made with protein-rich lentils, creamy butter beans, and fresh spinach, infused with warm spices and finished with a touch of lemon for brightness.
Equipment
- large pot
- knife and cutting board
- wooden spoon
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp smoked paprika
- 1/4 tsp ground coriander
- 1 cup dried green or brown lentils
- 4 cups vegetable broth
- 1 can butter beans (15 oz), drained and rinsed
- 4 cups fresh spinach, chopped
- salt and black pepper to taste
- 1 tbsp lemon juice (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrot, and cook for about 5 minutes until softened.
- Stir in cumin, turmeric, smoked paprika, and coriander, cooking for 30 seconds until fragrant.
- Add lentils and vegetable broth, stir, bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender.
- Stir in butter beans and chopped spinach.
- Simmer for another 3–5 minutes until spinach is wilted.
- Season with salt and pepper and add lemon juice if desired.
- Serve warm with crusty bread or a drizzle of olive oil.
Notes
Bloom spices in oil for deeper flavor. Add butter beans near the end to maintain texture. Stir in spinach last to keep it vibrant. Finish with lemon juice to brighten the dish.
Nutrition
Calories: 280kcalCarbohydrates: 40gProtein: 14gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 450mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 5000IUVitamin C: 20mgCalcium: 120mgIron: 4mg