Description
A comforting and nutritious soup packed with lentils, butter beans, and fresh spinach, perfect for chilly days.
Ingredients
Scale
- 1 cup lentils, rinsed and drained
- 1 can (15 oz) butter beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Juice of half a lemon (optional)
- Fresh herbs for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the diced onions, garlic, carrots, and celery for about 5–7 minutes or until the vegetables become soft and the onions are translucent.
- Add the ground cumin and paprika. Cook for another minute to release their flavors.
- Combine the rinsed lentils and vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20–25 minutes, or until the lentils are tender.
- Stir in the butter beans and chopped spinach. Cook for an additional 5–7 minutes, allowing the spinach to wilt and the flavors to blend.
- Season the soup with salt and pepper to taste. If desired, add lemon juice for a fresh kick. Serve hot, garnished with fresh herbs if you like.
Notes
For a heartier option, serve it with a side of whole grain rice or quinoa. Can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg