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Spinach Lentil and Butter Bean Soup

Bowl of spinach lentil and butter bean soup with lemon wedge on wooden table
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A cozy, nutrient-packed bowl of comfort loaded with hearty lentils, butter beans, and fresh spinach. Full of plant-based protein and fiber with warming spices.

Ingredients

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  • 2 tablespoons olive oil (or 2–3 tablespoons vegetable broth for oil-free)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 cup green or brown lentils, rinsed and picked over
  • 6 cups vegetable broth
  • 1 (15 oz) can butter beans, drained and rinsed
  • 4 cups fresh spinach, roughly chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 to 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lemon, cut into wedges for serving

Instructions

  1. Heat olive oil in a large pot (at least 6-quart) over medium heat. Add diced onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent with slightly golden edges. Stir in minced garlic and sauté for 1 minute until fragrant.
  2. Add lentils, vegetable broth, cumin, smoked paprika, and turmeric. Stir well to distribute spices evenly.
  3. Bring to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender but hold their shape with slight bite.
  4. Stir in butter beans and chopped spinach. Simmer for 5 more minutes until spinach is completely wilted and beans are heated through.
  5. Season with 1/2 to 3/4 teaspoon salt and 1/4 teaspoon black pepper to taste. Serve hot (about 1.5 cups per serving) with a squeeze of fresh lemon juice.

Notes

  • Green or brown lentils hold their shape well. Red lentils will break down and create a thicker, creamier texture.
  • For oil-free version, use 2-3 tablespoons vegetable broth instead of olive oil to sauté.
  • Substitute kale, Swiss chard, or collard greens for spinach. Tougher greens need 7-10 minutes cooking instead of 5.
  • Use chickpeas, cannellini beans, or great northern beans instead of butter beans.
  • For thicker soup, simmer longer to reduce liquid or blend 1-2 cups before adding spinach.
  • Soup thickens when refrigerated – thin with broth or water when reheating.

Nutrition

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