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Spinach, Lentil, and Butter Bean Soup Recipe

Spinach, Lentil, and Butter Bean Soup Recipe
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★★★★★

5.3 from 4 reviews

A hearty and nutritious Spinach, Lentil, and Butter Bean Soup that combines protein-rich lentils and butter beans with vibrant spinach and warming spices. This comforting soup is easy to prepare, perfect for a wholesome lunch or dinner, and packed with flavors like cumin, smoked paprika, and turmeric.

Ingredients

Scale

Soup Base

  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced

Legumes and Broth

  • 1 cup green or brown lentils, rinsed
  • 6 cups vegetable broth
  • 1 can (15 oz) butter beans, drained and rinsed

Vegetables and Spices

  • 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, for serving)

Instructions

  1. Heat the oil: Heat olive oil in a large pot over medium heat to prepare for sautéing aromatics.
  2. Sauté onions: Add the diced onion and cook for 5-7 minutes until soft and translucent, stirring occasionally to prevent burning.
  3. Add garlic: Stir in the minced garlic and sauté for another minute until fragrant, enhancing the soup’s flavor base.
  4. Add lentils, broth, and spices: Add the lentils, vegetable broth, ground cumin, smoked paprika, and turmeric to the pot, stirring to combine all ingredients.
  5. Simmer lentils: Bring the mixture to a boil, then reduce heat and let it simmer gently for 20-25 minutes, or until the lentils are tender and cooked through.
  6. Add beans and spinach: Stir in the butter beans and chopped spinach gently into the pot.
  7. Cook briefly: Simmer the soup for an additional 5 minutes until the spinach wilts and the butter beans are heated through, blending the flavors.
  8. Season: Taste the soup and season with salt and pepper accordingly to enhance the overall flavor.
  9. Serve: Ladle the hot soup into bowls and serve with a squeeze of fresh lemon juice if desired, adding bright acidity to the dish.

Notes

  • Rinse lentils thoroughly before cooking to remove any impurities.
  • For a creamier texture, you can partially blend the soup using an immersion blender before adding beans and spinach.
  • Lemon juice is optional but adds a refreshing tanginess that balances the earthiness of the legumes and spices.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Adjust spices to preference, increasing cumin or paprika for a bolder flavor profile.

Nutrition

Keywords: spinach soup, lentil soup, butter bean soup, vegetarian soup, healthy soup, Mediterranean soup, easy soup recipe

Find it online: https://cheframi.com/spinach-lentil-and-butter-bean-soup-recipe/