Description
A cozy and nutritious spinach, lentil, and butter bean soup packed with plant-based protein, fiber, and Mediterranean spices. One pot, easy prep, and full flavor.
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 (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5–7 minutes until soft and translucent. Stir in garlic and cook for 1 minute until fragrant.
2. Add lentils, vegetable broth, cumin, smoked paprika, and turmeric. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils are tender.
3. Stir in butter beans and chopped spinach. Simmer for 5 more minutes until spinach wilts and beans are heated through.
4. Season with salt and pepper to taste. Serve hot with a squeeze of lemon if desired.
Notes
Swap spinach with kale or Swiss chard for variety.
Use chickpeas or white beans instead of butter beans.
Add red pepper flakes for a spicy kick.
Blend part of the soup for a creamier texture.
Stir in coconut milk for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 295
- Sugar: 4g
- Fat: 9g
- Carbohydrates: 38g
- Protein: 17g
- Cholesterol: 0mg