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- 1 cup green or brown lentils, rinsed - 1 can (15 oz) butter beans, drained and rinsed - 4 cups vegetable broth - 1 onion, finely chopped - 2 cloves garlic, minced - 2 cups fresh spinach, chopped - 1 carrot, diced - 1 celery stalk, diced - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Juice of 1 lemon - Fresh parsley for garnish Each serving of this soup is about 1.5 cups. It has: - Calories: 250 - Protein: 12g - Carbohydrates: 40g - Fiber: 12g - Fat: 5g - Lentils: They are rich in protein and fiber. Lentils help keep you full. They also support heart health. - Butter Beans: These beans provide a creamy texture. They are high in protein, iron, and magnesium. - Spinach: Spinach is low in calories but high in vitamins A and C. It also contains antioxidants that help fight disease. - Carrots: Carrots are great for your eyes. They have beta-carotene, which your body turns into vitamin A. - Olive Oil: This oil has healthy fats. It can help lower bad cholesterol and support heart health. - Lemon Juice: Lemon adds a bright flavor. It is high in vitamin C, which boosts your immune system. These ingredients come together to make a tasty and healthy meal. Enjoy the comfort of this soup while knowing you are eating well! {{ingredient_image_1}} Start by gathering all your ingredients. This makes cooking easier and faster. You will need lentils, butter beans, vegetable broth, onion, garlic, spinach, carrot, celery, olive oil, spices, salt, pepper, and lemon juice. 1. Heat the oil: In a large pot, heat 1 tablespoon of olive oil over medium heat. 2. Sauté the veggies: Add the finely chopped onion, minced garlic, diced carrot, and diced celery. Sauté for 5-7 minutes. Wait until the vegetables soften and smell great. 3. Add spices: Stir in 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika. Cook for 1-2 minutes. This helps the spices release their flavor. 4. Combine lentils and broth: Pour in 1 cup of rinsed lentils and 4 cups of vegetable broth. Bring it to a boil. 5. Simmer the soup: Reduce the heat to a simmer and cover the pot. Let it cook for 20-25 minutes. The lentils should be soft when done. 6. Add beans and spinach: Stir in 1 can of drained butter beans and 2 cups of chopped spinach. Let it simmer for another 5-10 minutes. This wilts the spinach and warms the beans. 7. Season the soup: Add salt, pepper, and juice from 1 lemon. Taste and adjust the seasoning if needed. 8. Serve hot: Ladle the soup into bowls and garnish with fresh parsley. Enjoy your delicious meal! - Always sauté your vegetables on medium heat. This ensures they cook evenly and stay tender. - If your lentils seem too firm, give them a few extra minutes. They should be soft but not mushy. - When adding the spinach, keep the pot covered. This helps it cook quickly while keeping its bright color. These easy steps make cooking this soup simple and fun! When cooking lentils, start by rinsing them. This helps remove dust or debris. Use green or brown lentils for this soup. They hold their shape well. - Soak lentils for 1-2 hours for quicker cooking. - Use a large pot for even cooking. - Don’t skip the simmering step; it makes them tender. To boost flavor, add spices early in the cooking process. Ground cumin and smoked paprika add depth. You can also use fresh herbs for a fresh taste. - Stir in a bay leaf while cooking. - Squeeze in lemon juice just before serving. - Use vegetable broth instead of water for more taste. A few common mistakes can spoil your soup. Don’t overcook the lentils; they should remain firm. Add spinach only in the last minutes of cooking. - Avoid adding salt too early; it can toughen lentils. - Ensure the pot is covered to keep moisture in. - Don’t skip garnishing with parsley; it adds color and flavor. Pro Tips Tip Title: Use Fresh Ingredients: Fresh spinach and high-quality vegetable broth can greatly enhance the flavor of your soup. Tip Title: Adjust Consistency: If you prefer a thicker soup, blend a portion of the soup and return it to the pot. Tip Title: Spice It Up: Feel free to add more spices or herbs like thyme or bay leaves for an extra flavor kick. Tip Title: Leftover Storage: This soup stores well in the fridge for up to 3 days; just make sure to reheat gently. {{image_2}} You can switch lentils and beans based on what you have. If you want, use red lentils. They cook faster and add a nice color. For beans, try chickpeas or black beans. Both work well and add a different taste. Just remember, these swaps may change the cooking time, so keep an eye on them. Feel free to add more veggies to your soup. Zucchini, bell peppers, or green beans are great options. You can also add protein. Cooked chicken or turkey gives a hearty twist. For a plant-based option, toss in some tofu or tempeh. This makes the soup even more filling and tasty. You can change the flavors with different spices. Add curry powder for a warm taste. A dash of chili flakes brings a nice kick. If you like fresh herbs, try basil or thyme. They add brightness to the soup. Don't forget to adjust salt and pepper to match your taste. This lets you personalize the soup just how you like it! To keep your soup fresh, let it cool first. Pour the soup into a clean, airtight container. Make sure it is sealed tightly. Store it in the fridge. This method keeps the soup safe and tasty for later. You can freeze this soup too! Allow it to cool completely. Then, place it in freezer-safe bags or containers. Be sure to leave some space for expansion. When you want to eat it, thaw the soup in the fridge overnight. Heat it in a pot on low until hot. You can also use the microwave for quick reheating. In the fridge, your soup lasts about 3-4 days. If you freeze it, it can last up to 3 months. Just remember that the longer it sits, the more its flavor changes. Always check for any off smells or colors before eating leftovers. Enjoy your soup fresh for the best taste! Yes, you can make this soup in a slow cooker. Start by sautéing the onion, garlic, carrot, and celery in a pan. Once they are soft, add them to the slow cooker. Then, add the rinsed lentils, vegetable broth, spices, and butter beans. Cook on low for 6-8 hours or on high for 3-4 hours. Add the spinach and lemon juice near the end, just before serving. This soup pairs well with crusty bread or a fresh salad. Try serving it with a slice of whole-grain bread for a hearty meal. A side of mixed greens with a light vinaigrette adds crunch and freshness. You can also serve it with a dollop of yogurt for creaminess. Yes, this soup freezes well. Let it cool completely before packing it into airtight containers. Leave some space at the top, as the soup will expand when frozen. It can stay in the freezer for up to three months. To reheat, thaw it overnight in the fridge and warm it on the stove or in the microwave. This blog post covered a range of topics about Spinach Lentil Butter Bean Soup. I shared ingredients, cooking steps, and essential tips. Each section helps you create a delicious and healthy meal. Remember to avoid common mistakes, use flavor enhancements, and store your soup properly for later. With these insights, you can enjoy a nutrient-rich dish that fits your needs. Feel confident trying new variations and sharing the soup with family and friends. Your cooking journey can be fun and rewarding!

Spinach Lentil Butter Bean Soup

A hearty and nutritious soup made with lentils, butter beans, and fresh spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup green or brown lentils, rinsed
  • 1 can butter beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups fresh spinach, chopped
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 medium lemon, juiced
  • for garnish fresh parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
  • Add the ground cumin and smoked paprika, stirring to combine. Cook for an additional 1-2 minutes to release the spices' aroma.
  • Pour in the lentils and vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 20-25 minutes, or until the lentils are tender.
  • Stir in the drained butter beans and chopped spinach. Allow the soup to simmer for another 5-10 minutes, until the spinach is wilted and heated through.
  • Season the soup with salt, pepper, and the lemon juice. Adjust seasoning as necessary.
  • Serve the soup hot, garnished with fresh parsley for an added touch.

Notes

Adjust seasoning to taste and serve hot.
Keyword healthy, lentils, soup, spinach, vegetarian