Spinach, Lentil and Butter Bean Soup
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
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
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.