When the chill settles in and quiet evenings call for something nurturing, this spinach, lentil and butter bean soup steps in like a warm embrace. It’s the kind of dish that wraps you up from the inside out, soothing more than just the hunger.

One night last fall, I remember settling down after a long day, the air crisp outside my window. The aroma of sautéed onions, garlic, and spices slowly filled the kitchen, weaving through the rooms like a gentle invitation. As the soup simmered, the vibrant green spinach wilted into the rich, earthy broth, and the soft butter beans melted alongside the lentils. Each spoonful was a small comfort, a reminder that simple ingredients can create something deeply satisfying. The subtle hint of lemon at the end brightened every bite, like a quiet surprise that lifted the whole bowl.

It’s the kind of meal that asks for slow savoring, paired with a cozy spot and maybe a good book or soft music in the background. This soup is not just food—it’s a moment of calm and care.

Rich in plant-based protein and fiber, offering lasting fullness and nourishment.
Easy to prepare with pantry staples and fresh spinach, making it accessible any day.
Delicately spiced to bring out warmth without overwhelming heat.
Brightened with fresh lemon juice, adding a refreshing twist to each serving.
Perfect for making ahead and enjoying throughout the week or freezing for later.

For anyone easing into plant-based meals or simply craving a bowl that feels like home, this soup delivers on both comfort and nutrition.

Spinach, Lentil and Butter Bean Soup

Print Recipe

A hearty and nutritious soup combining tender lentils, creamy butter beans, and fresh spinach, simmered with aromatic vegetables and herbs for a comforting meal.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
1 cup dried brown lentils, rinsed and drained
1 can (15 ounces) butter beans, drained and rinsed
6 cups vegetable broth
2 cups fresh spinach leaves, washed and roughly chopped
1 tablespoon fresh lemon juice

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Instructions

Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until vegetables are softened.
Stir in minced garlic, ground cumin, smoked paprika, black pepper, and salt; cook for 1 minute until fragrant.
Add rinsed lentils, butter beans, and vegetable broth to the pot. Stir to combine.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes, or until lentils are tender.
Add chopped spinach to the pot and cook for an additional 3-5 minutes until spinach is wilted.
Remove the pot from heat and stir in fresh lemon juice.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle soup into bowls and serve warm.

FAQ

Can I use canned lentils instead of dried?
Yes, canned lentils can be used to save time. Adjust cooking time accordingly, as dried lentils require simmering until tender.

Is this soup suitable for freezing?
Absolutely. It freezes well for up to three months. Just thaw overnight in the fridge before reheating gently.

Can I swap spinach for another green?
Kale or Swiss chard work nicely as alternatives, but add them a bit earlier to soften properly.

How spicy is the soup?
The spices add warmth and depth without being spicy hot, making it approachable for all palates.

Warm up your kitchen and your soul with this spinach, lentil and butter bean soup. Save it, print it, and let it become a go-to when you need a taste of calm and comfort.