There’s something about a bowl of soup that invites you to slow down and savor the moment. Last week, after a long day, I found myself craving something both filling and gentle on the soul. As the soup simmered, the kitchen filled with the scent of cumin and smoked paprika, promising comfort in every spoonful. The tender lentils and creamy butter beans melded together, their warmth wrapping around me like a soft blanket. Adding fresh spinach right at the end gave it a vibrant, fresh finish that balanced the earthiness perfectly. It wasn’t just dinner—it was a quiet celebration of simple, wholesome flavors that felt like a small act of kindness toward myself.
- Hearty and filling without being heavy, ideal for a satisfying meal any night of the week
- Rich in plant-based protein and fiber, making it both nutritious and comforting
- Subtle spices add depth without overwhelming the fresh ingredients
- Quick to prepare yet slow-simmered for maximum flavor development
- Versatile enough to enjoy as lunch, dinner, or even a light supper
If you’re looking for a meal that feels like a warm hug but leaves you energized, this soup is your answer. It’s a reliable go-to that fits easily into a busy schedule without sacrificing taste or nourishment.
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Spinach, Lentil and Butter Bean Soup
- Total Time: 55 minutes
- Yield: 6 1x
Description
A hearty and nutritious soup combining tender lentils, creamy butter beans, and fresh spinach, simmered in a flavorful vegetable broth. Perfect for a comforting and healthy meal.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 cup dried brown lentils, rinsed
1 can (15 ounces) butter beans, drained and rinsed
6 cups vegetable broth
4 cups fresh spinach, roughly chopped
Salt, to taste
Black pepper, to taste
1 tablespoon lemon juice
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, ground cumin, smoked paprika, and dried thyme to the pot. Cook for 1 minute, stirring constantly, until fragrant.
Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, or until the lentils are tender.
Add the drained and rinsed butter beans to the pot. Continue to simmer for 5 minutes to heat through.
Stir in the chopped fresh spinach and cook for another 3 minutes, until the spinach is wilted.
Season the soup with salt and black pepper to taste.
Remove the pot from heat and stir in the lemon juice.
Ladle the soup into bowls and serve warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
FAQ
Can I make this soup ahead of time? Absolutely. It stores well in the fridge for up to four days and freezes beautifully for up to three months. Just thaw overnight before reheating gently on the stove.
Is it okay to use canned lentils instead of dried? While dried lentils develop a better texture during cooking, you can use canned lentils to save time. Just add them later in the cooking process to avoid overcooking.
Can I customize the spices? You can easily adjust the cumin, paprika, or thyme to suit your taste. A pinch of chili flakes can add a gentle kick if you like a bit of heat.
What can I serve with this soup? It pairs wonderfully with crusty bread, a simple side salad, or even a sprinkle of grated cheese on top for extra richness.
This Spinach, Lentil and Butter Bean Soup is more than just a recipe; it’s a moment to pause and enjoy wholesome, hearty flavors. Give it a try soon—you might find it becomes a staple in your kitchen.