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