Spinach, Lentil, and Butter Bean Soup
A wholesome, one-pot soup made with lentils, butter beans, fresh spinach, and warm Mediterranean spices. Nourishing, earthy, and comforting, ready in under an hour.
Equipment
- Large soup pot
- wooden spoon
- ladle
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 tsp ground cumin
- 0.5 tsp ground turmeric
- 0.5 tsp smoked paprika
- 0.25 tsp ground coriander
- 1 cup dried green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 can (15 oz) butter beans, drained and rinsed
- 4 cups fresh spinach, chopped
- to taste salt and pepper
- 1 tbsp fresh lemon juice (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrot. Sauté for about 5 minutes until softened.
- Add cumin, turmeric, smoked paprika, and coriander. Stir for 30 seconds to bloom the spices.
- Add lentils and vegetable broth. Bring to a boil, then reduce heat to low. Simmer, covered, for 25–30 minutes until lentils are tender.
- Stir in butter beans and chopped spinach. Cook for 3–5 minutes until spinach wilts.
- Season with salt and pepper to taste. Add lemon juice if using, then serve warm.
Notes
Add a squeeze of lemon just before serving to brighten the flavors. This soup stores well refrigerated for up to 4 days and thickens slightly as it rests.
Nutrition
Calories: 290kcalCarbohydrates: 39gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 3gSodium: 740mgPotassium: 680mgFiber: 13gSugar: 6gVitamin A: 4200IUVitamin C: 22mgCalcium: 110mgIron: 4.1mg