Name: Spinach, Lentil, and Butter Bean Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegetarian
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)

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Introduction

This comforting Spinach, Lentil, and Butter Bean Soup is a hearty, nutritious meal that’s perfect for any day. Packed with protein and vibrant flavors, it’s easy to make and wonderfully satisfying.

A close-up of a bowl filled with a vegetable soup showing three main layers: the yellowish broth at the base with tiny herbs and spices floating, a middle layer full of white beans and diced orange carrots, and a top layer of fresh dark green spinach leaves partially submerged and spread throughout. The bowl is white and round with a slightly rusted edge, sitting on a white marbled surface, with slices of bread partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat the 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.
Step 2: Add the rinsed lentils, vegetable broth, ground cumin, smoked paprika, and turmeric to the pot. Bring to a boil, then reduce the heat and simmer gently for 20-25 minutes until the lentils are tender.
Step 3: Stir in the butter beans and chopped spinach. Simmer for an additional 5 minutes until the spinach wilts and the beans are heated through.
Step 4: Season the soup with salt and pepper to taste. Serve hot with a squeeze of fresh lemon juice if desired.

Tips & Variations

Swap spinach with kale or Swiss chard for a different leafy green taste and texture.
Use chickpeas or white beans as an alternative to butter beans for variety.
Add red pepper flakes while cooking for a spicy kick.
Blend part of the soup for a creamier texture without using dairy.
Stir in coconut milk at the end for a richer, slightly sweet flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave until hot. This soup also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A close-up image of a bowl filled with a bean and vegetable soup showing three main visible layers: the top layer has large white beans and bright green spinach leaves floating in the broth; the middle layer consists of small orange carrot cubes and light green chopped celery mixed throughout; the bottom layer is a clear, light yellow broth with small bits of seasoning and herbs scattered inside, all sitting in a round white bowl with a rustic brown rim. The background features a white marbled texture and some bread pieces partially visible behind the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of green or brown?

Red lentils cook faster and tend to break down more, resulting in a thicker soup. You can use them, but reduce the simmering time to avoid overcooking.

Is this soup suitable for vegans?

Yes, this soup is entirely plant-based and vegan-friendly as long as you use vegetable broth.