If you’ve been craving something warm, wholesome, and “I’ve totally got my life together” in a bowl, this Spinach Lentil and Butter Bean Soup is about to be your new favorite move. It’s hearty without being heavy, packed with plant-powered goodness, and it makes your kitchen smell like you casually hired a personal chef .
This soup is weeknight-friendly, pantry-smart, and honestly… kind of a hug. The lentils bring that satisfying, stick-to-your-ribs comfort, the butter beans make it creamy without cream, and the spinach swoops in at the end like the responsible friend who reminds everyone to drink water.
Table of Contents
Why You’ll Love This Spinach Lentil and Butter Bean Soup Recipe
- One pot, minimal drama. The only thing that should be messy is your group chat.
- Hearty + healthy. Lentils and beans make it filling enough for dinner, but still light enough that you won’t need a nap on the couch afterward. (Unless you want one. No judgment.)
- Flavor that tastes slow-cooked. Cumin, smoked paprika, and turmeric bring big cozy energy.
- Meal prep champion. It stores like a dream and reheats even better the next day.
Ingredients You’ll Need
For the soup
- 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
- 1/2 tsp ground turmeric
- Salt and pepper, to taste
- Lemon wedges (optional, but highly recommended)
Chef Omar note: If you don’t have butter beans, don’t panic. Your pantry isn’t a test. Cannellini beans or great northern beans slide in beautifully.
How to Make Spinach Lentil and Butter Bean Soup
1) Sauté the onion and garlic
Grab a large pot and heat 2 tablespoons olive oil over medium heat. Add the diced onion and cook for about 4–6 minutes, until it turns soft and a little translucent.
Now stir in the garlic and sauté for 30–60 seconds. You’re looking for fragrant—not browned. If garlic burns, it gets bitter and moody. We want cozy, not chaotic.
2) Cook the lentils
Add the lentils, vegetable broth, cumin, smoked paprika, and turmeric. Stir well, bring it to a gentle boil, then reduce to a simmer.
Let it simmer 20–30 minutes (depending on your lentils), until they’re tender but not mushy. Give it a stir occasionally so nothing sticks.
Quick taste check: At this point, your broth should taste warmly spiced, like it just put on fuzzy socks.
3) Add butter beans and spinach
Stir in the butter beans and let them warm through for about 3–5 minutes.
Then add the chopped spinach. It’ll look like a lot at first—spinach loves to be dramatic. Let it simmer another 2–3 minutes, just until wilted.
4) Season and serve
Season with salt and pepper to taste. Start small, then build. Lentils and beans can handle seasoning, but you’re the boss here.
Ladle into bowls and serve with lemon wedges if you’ve got them. A squeeze of lemon at the end makes the flavors pop like they just got good news.
My Favorite Bowl-Building Moves
Want to make this soup feel like a full-on dinner moment?
- Add a swirl: A little olive oil on top makes it taste restaurant-level fancy.
- Add crunch: Toasted bread, pita chips, or even croutons—because texture is happiness.
- Make it creamy: Mash a cup of the beans in the pot (or blend a small portion) for a thicker, creamier feel without adding dairy.
- Top like a pro: Chopped parsley, cracked black pepper, or a pinch of smoked paprika on top.
Chef Omar’s Cooking Tips (So Your Soup Behaves)
- Rinse those lentils. It takes 10 seconds and keeps your broth cleaner and brighter.
- Simmer gently. A rolling boil can break lentils down too fast. Low and steady wins the flavor race.
- Don’t overcook spinach. Add it at the end so it stays green and fresh-tasting instead of turning into “sad salad.”
- If your soup looks thick: Add a splash of broth or water and stir. Lentils love soaking up liquid like it’s their hobby.
And if your spice blend smells too smoky? Don’t worry—smoked paprika can be bold. It mellows out once everything simmers together. Like that one friend who’s intense in texts but sweet in person.
A Little Story From My Kitchen
This Spinach Lentil and Butter Bean Soup Recipe became a staple after one of those weeks where everything felt loud—emails, errands, life. I wanted something nourishing that didn’t ask me to do three separate pans and a balancing act.
I made a big pot, squeezed in lemon, and suddenly dinner felt like a reset button. Now I keep lentils and butter beans stocked because future-me deserves a cozy backup plan.
Easy Variations (Because Your Pantry Has Opinions)
- Add extra veggies: Carrots, celery, or diced sweet potato are perfect additions—just sauté them with the onion.
- Make it spicy: Add crushed red pepper flakes or a pinch of cayenne with the spices.
- Add more protein: Stir in cooked quinoa, or serve alongside a hearty whole-grain bread.
- Make it tomato-y: Add 1–2 tablespoons tomato paste when sautéing the onion for deeper flavor.
Storage and Reheating
- Fridge: Store in an airtight container for up to 4–5 days.
- Freezer: Freeze for up to 3 months. Let it cool completely first.
- Reheat: Warm on the stove over medium-low heat, adding a splash of broth or water if it thickens.
Heads up: Lentil soups thicken as they sit, which is basically the soup version of “settling in.”
FAQs About Spinach Lentil and Butter Bean Soup
Can I use red lentils instead of green or brown?
You can, but red lentils break down faster and will give you a softer, thicker texture—more like a stew. If you want that chunky, brothy vibe, stick with green or brown.
Do I have to use butter beans?
Nope! Butter beans are creamy and mild, but cannellini beans, chickpeas, or great northern beans also work well in this recipe.
How do I make this soup thicker?
Mash some butter beans against the side of the pot, or blend 1–2 cups of the soup and stir it back in. Instant cozy thickness.
Is lemon really necessary?
Not “necessary,” but it’s the difference between “good soup” and “wow, what is IN this?” A squeeze right before eating brightens everything.
Can I make this in advance?
Absolutely. This soup tastes even better the next day after the spices have time to mingle.
Serve It Up and Make It Yours
This is the kind of meal that makes you feel taken care of—whether you’re feeding a family, meal-prepping for the week, or just trying to get dinner on the table before someone asks, “What are we eating?” for the fifth time.
So grab your pot, let those spices do their thing, and enjoy every cozy spoonful. And when you make it, don’t forget that final squeeze of lemon—it’s the little sparkle that turns this Spinach Lentil and Butter Bean Soup Recipe into a regular in your rotation.
Keep the Cozy Going: More Pulse-Powered Favorites
- If you loved the hearty, protein-packed vibe of this soup, you’ll probably be obsessed with my vegan white bean soup (Serbian-style comfort)—it’s the same “warm blanket in a bowl” energy with a different (but equally delicious) twist.
- Want another spoonable dinner with bold flavor and easy pantry staples? Try Thai coconut red lentil soup for creamy, cozy weeknights—it’s rich, fragrant, and tastes like you ordered takeout… but smarter.
- If your meal-prep heart is already planning lunch for tomorrow, bookmark how long beans last in the fridge (storage + safety tips) so your leftovers stay fresh (and your future self stays happy).
- And for those nights when you want the same lentil comfort in a “set it and forget it” style, go for Moroccan Instant Pot lentils that taste slow-cooked—fast, cozy, and ridiculously satisfying.
Now your turn: If you made this recipe, scroll down and leave a quick review—tap your star rating below ⭐⭐⭐⭐⭐ and tell me how it turned out (and if you went extra lemony… I need to know).
Spinach Lentil and Butter Bean Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Spinach Lentil and Butter Bean Soup Recipe is cozy, hearty, and packed with plant-based protein. Made in one pot with simple pantry staples, it’s perfect for easy weeknight dinners, meal prep, or a nourishing lunch.
Ingredients
2 tbsp olive oil
1 medium 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
1/2 tsp ground turmeric
Salt, to taste
Black pepper, to taste
Lemon wedges, for serving (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–6 minutes until soft and translucent.
Add the garlic and cook for 30–60 seconds until fragrant.
Stir in the lentils, vegetable broth, cumin, smoked paprika, and turmeric. Bring to a gentle boil, then reduce heat and simmer for 20–30 minutes, until lentils are tender.
Add the butter beans and simmer for 3–5 minutes to heat through.
Stir in the spinach and cook for 2–3 minutes, until wilted.
Season with salt and pepper to taste. Serve warm with lemon wedges if desired.
Notes
For a thicker soup, mash some of the butter beans directly in the pot.
Cannellini or great northern beans can be used instead of butter beans.
This soup tastes even better the next day as the flavors deepen.
Add chili flakes if you like a little heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 14 g
- Protein: 16 g
- Cholesterol: 0 mg