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