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Spinach Lentil and Butter Bean Soup

Spinach Lentil and Butter Bean Soup
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Easy vegan soup with red lentils, butter beans, and frozen spinach. High in plant-based protein with fresh herby flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 red onion, finely chopped
  • 4 cloves garlic, peeled and crushed
  • 1 teaspoon turmeric
  • 3/4 cup (150g) dried red lentils, rinsed
  • 6 cups (1.5 liters) vegetable stock
  • 1 teaspoon dried mint
  • 9 oz (250g) frozen spinach
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • Two 14 oz (400g) cans butter beans, rinsed and drained
  • Salt and pepper to taste
  • Crusty bread for serving
  • Vegan pesto or non-dairy cream for serving (optional)

Instructions

  1. Heat oil in large pan over low heat. Add onion and cook slowly, stirring often, for 10 minutes until very soft and sweet.
  2. Add garlic and turmeric and cook for 2 minutes, stirring constantly.
  3. Add lentils, stock, mint, frozen spinach, bay leaf, and thyme. Stir to combine.
  4. Bring to simmer over medium-high heat, then reduce to medium-low. Cook for 20 minutes, stirring occasionally.
  5. Add butter beans and season with salt and pepper. Stir together.
  6. Simmer for another 7-8 minutes until beans are heated through and flavors meld.
  7. Remove bay leaf and thyme sprigs. Taste and adjust seasoning.
  8. Serve with crusty bread. Top with vegan pesto or non-dairy cream if desired.

Notes

  • Frozen spinach is preferred for convenience and nutrient density.
  • Red lentils break down and thicken soup naturally. Don’t substitute other lentil types.
  • Swap butter beans for chickpeas or cannellini beans if desired.
  • Add more stock when reheating as lentils absorb liquid over time.

Nutrition

Find it online: https://www.benefitiany.com/easy-spinach-lentil-and-butter-bean-soup/