Spinach Lentil and Butter Bean Soup

Spinach Lentil and Butter Bean Soup is one of my go-to plant-based meals when I need something that’s both filling and light on my stomach. This cozy bowl combines tender lentils, creamy butter beans, and fresh spinach in a warmly spiced broth that comes together in about 45 minutes. I remember making this on a rainy Tuesday evening last March when I had random pantry ingredients to use up, and my family loved how the smoky paprika and bright lemon transformed such simple ingredients.

There’s something incredibly satisfying about a soup that feeds you well without weighing you down. This spinach lentil and butter bean soup checks all my boxes – it’s budget-friendly, uses mostly pantry staples, and delivers solid plant-based protein and fiber. The earthiness of lentils pairs beautifully with buttery beans and vibrant spinach, creating texture in every spoonful. Whether you’re meal prepping for the week or scrambling for a weeknight dinner, this vegan lentil soup delivers real comfort food vibes with ingredients you probably already have.

Ingredients for This Nourishing Lentil Soup

I always keep green or brown lentils stocked because they hold their shape perfectly in soups. Here’s everything you’ll need:

• 2 tablespoons olive oil (or 2-3 tablespoons vegetable broth for oil-free cooking)
• 1 onion, diced
• 3 cloves garlic, minced (fresh garlic makes a huge difference here)
• 1 cup green or brown lentils, rinsed and picked over for debris
• 6 cups vegetable broth (I use low-sodium so I can adjust salt myself)
• 1 (15 oz) can butter beans, drained and rinsed well
• 4 cups fresh spinach, roughly chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (regular paprika works but smoked adds depth)
• 1/2 teaspoon ground turmeric
• 1/2 to 3/4 teaspoon salt (start low and adjust)
• 1/4 teaspoon black pepper
• 1 lemon, cut into wedges for serving

Step-by-Step Instructions for Perfect Soup

I always prep my ingredients first so everything flows smoothly once I start cooking. Here’s how I make this soup every time:

Step 1: Heat the olive oil in a large pot (at least 6-quart capacity) over medium heat. Add the diced onion and cook for 5-7 minutes, stirring every minute or so, until the onion is soft and translucent with slightly golden edges. Don’t rush this step – properly softened onions add sweetness to the broth.

Step 2: Stir in the minced garlic and cook for about 1 minute until you can really smell it. Watch carefully because garlic burns quickly and turns bitter.

Step 3: Add the rinsed lentils, vegetable broth, cumin, smoked paprika, and turmeric. Give everything a good stir to distribute the spices evenly throughout the liquid. The broth should turn a lovely golden color from the turmeric.

Step 4: Bring the mixture to a rolling boil over medium-high heat, then reduce heat to low and simmer uncovered for 25-30 minutes. You’ll know the lentils are done when they’re tender with a slight bite – not mushy. Test one by biting into it; it should be creamy inside but hold its shape.

Step 5: Stir in the drained butter beans and chopped spinach. The pile of spinach looks massive at first but wilts down to almost nothing. Simmer for 5 more minutes, stirring occasionally, until the spinach is completely wilted and the beans are heated through.

Step 6: Season with 1/2 to 3/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust – you might need more or less depending on your broth. The soup should taste well-seasoned but not salty.

Step 7: Ladle the spinach lentil and butter bean soup into bowls (about 1.5 cups per serving) and serve with a generous squeeze of fresh lemon juice. The lemon is a game-changer – it brightens every flavor and cuts through the earthiness.

Common mistake: Don’t add the spinach too early or it turns army-green and loses all its nutrients. The last 5 minutes is perfect timing.

What to Serve with This Healthy Soup

This soup pairs well with something crusty or crunchy to add textural contrast. Here are my favorite sides:

Crusty sourdough bread: The tangy flavor and chewy texture are perfect for soaking up the savory, spice-infused broth. Toast it lightly and rub with garlic for extra flavor.

Warm pita bread: Soft pita feels like a natural pairing with the cumin and turmeric, giving the meal a cozy Mediterranean vibe that works beautifully with this butter bean soup.

Arugula salad with lemon dressing: The peppery greens and citrus dressing echo the bright lemon in the soup while adding fresh crunch. This is my go-to when I want the best sides for healthy soup.

Garlic naan or flatbread: If you want something more indulgent, warm buttery naan is incredible for scooping up lentils and creating the perfect bite.

Simple cucumber tomato salad: Light, refreshing, and ready in 5 minutes – this balances the heartiness of the lentil soup perfectly.

Expand Your Soup Collection with These Favorites

This nourishing spinach lentil soup pairs beautifully with other satisfying soups that offer different textures and flavor profiles. For protein-packed comfort food, try the creamy High Protein Chicken Pot Pie Soup with 25g of protein per serving, or the hearty Easy Taco Soup featuring bold Mexican spices and ground beef that complements this plant-based option perfectly.

For more vegetable-forward choices, the velvety Creamy Roasted Veggie Soup showcases caramelized vegetables in coconut milk for a different plant-based experience. If you love pasta soups, the Mediterranean Orzo Soup delivers tender orzo, kale, and aromatic herbs in a Parmesan-infused broth that creates a perfect Mediterranean feast.

How to Store and Reheat Leftovers

This spinach lentil and butter bean soup actually tastes better the next day once the flavors have time to meld. Store cooled soup in airtight containers in the refrigerator for 3-4 days. The soup will thicken as it sits because lentils absorb liquid – this is completely normal.

When reheating, I warm it on the stovetop over medium heat and add a splash of vegetable broth or water to loosen it back up. Stir occasionally until heated through, about 5-7 minutes. For microwave reheating, use 1-minute intervals and stir between each one to heat evenly.

For longer storage, this soup freezes beautifully for up to 3 months. I portion it into individual freezer-safe containers, leaving about an inch at the top for expansion. Thaw overnight in the fridge before reheating. I make double batches regularly and freeze half for those nights when I need dinner fast.

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