Description
Warm up with a comforting bowl of Spinach, Lentil, and Butter Bean Soup. This hearty, vegan soup is not only budget-friendly but also brimming with plant-based protein and fiber. Loaded with nutrient-rich lentils and fresh spinach, every spoonful offers a delightful combination of warmth and flavor thanks to the aromatic spices of cumin, smoked paprika, and turmeric. Whether enjoyed fresh or stored for later, this easy-to-make recipe is perfect for any day of the week.
Ingredients
Scale
- 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
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until soft and translucent (about 5-7 minutes).
- Stir in minced garlic and sauté for an additional minute.
- Combine lentils, vegetable broth, cumin, smoked paprika, and turmeric; stir well.
- Bring to a boil then reduce heat to simmer for 20-25 minutes until lentils are tender.
- Add butter beans and spinach; simmer for another 5 minutes until spinach wilts.
- Season with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg