Spinach Lentil Butter Bean Soup

This cozy Spinach Lentil and Butter Bean Soup is a weeknight favorite whenever I need something nourishing fast. Wholesome lentils simmer with fragrant onions and garlic while creamy butter beans and fresh spinach add satisfying plant-based protein and vibrant color. Each bowl is gently spiced and brightened with lemon. Whether you crave comfort food or a healthy meal prep option this soup delivers every time.

When I first made this for my family during rainy spring weeks it quickly became our most-requested soup. I now keep lentils and butter beans on hand so I can whip it up anytime.

Ingredients

• Olive oil: adds heart healthy richness Use extra virgin for best flavor
• Onion: forms the soup’s savory base Pick a firm onion with glossy skin
• Garlic: deepens the aroma and flavor Choose fresh cloves not pre-minced
• Green or brown lentils: they hold shape and add earthiness Look for dry, whole lentils
• Vegetable broth: builds flavor depth Opt for low sodium if possible
• Butter beans: provide creamy texture and protein Check for no-salt-added cans
• Fresh spinach: gives color and nutrients Pick bright green leaves with no wilting
• Ground cumin: brings warmth and subtle smokiness Use freshly ground if possible
• Smoked paprika: adds deep savory flavor Spanish varieties are extra aromatic
• Ground turmeric: creates golden color and gentle spice Buy from a busy store for freshness
• Salt and pepper: bring it all together Adjust as needed to your taste
• Lemon wedges (optional): for a tangy finish Fresh lemons are juiciest

Step-by-Step Instructions

Sauté the Onion and Garlic:

Heat olive oil in a large pot over medium heat Add diced onion and cook for five to seven minutes until soft and translucent Stir in the minced garlic and sauté one more minute until the kitchen smells deeply fragrant This step creates the flavor foundation for the soup

Cook the Lentils:

Add lentils vegetable broth cumin smoked paprika and turmeric to the pot Increase the heat until everything comes to a boil then reduce to a gentle simmer Cook for twenty to twenty five minutes stirring occasionally The lentils should be just tender but not mushy

Add Butter Beans and Spinach:

Stir in the butter beans and chopped spinach Let the soup continue to simmer for about five minutes This wilts the spinach and warms the beans making the whole mixture creamy and hearty

Season and Serve:

Taste the soup and add salt and pepper as needed Ladle into bowls Serve hot with lemon wedges on the side so everyone can add a spritz if they like that fresh finish

Save

My favorite part is the creamy butter beans They mellow the spices and my kids have loved them since they were toddlers A sprinkle of fresh lemon juice has become our signature finishing touch at the table turning even a regular Tuesday into something special

Storage Tips

Leftovers keep beautifully in a sealed container in the fridge for up to four days The flavors deepen overnight making it even better the next day For longer storage freeze in single portions and thaw overnight in the fridge Then reheat gently on the stove with a splash of extra broth

Ingredient Substitutions

No butter beans Use canned white beans or chickpeas for similar texture and nutrition Swap spinach for kale chard or any leafy greens you like If you want a creamier soup blend a cup or two and stir it back in or add a splash of coconut milk

Serving Suggestions

Serve as a main meal with crusty bread or a side salad It is also delicious with a spoonful of dairy free yogurt or a handful of fresh herbs I like to add chili flakes for a kick when I am making it just for myself

Cultural and Historical Context

Lentil and bean soups have roots in Mediterranean and Middle Eastern cooking regions known for using pulses in everyday meals This recipe is inspired by classic pantry dishes but calls on that modern one pot simplicity I love that it feels nourishing and timeless all at once

Recipe FAQs

→ How can I add extra richness to this soup?

Stir in a splash of coconut milk towards the end of simmering for a creamier, richer texture and a touch of natural sweetness.

→ Can I use different greens instead of spinach?

Absolutely. Kale or Swiss chard work well in place of spinach, adding a slightly different flavor and texture.

→ Is it possible to substitute butter beans?

Yes, chickpeas or white beans make excellent substitutes, providing a similar creamy bite.

→ How can I adjust the seasoning for more heat?

Add a pinch of red pepper flakes or a dash of hot sauce to give the soup a spicy kick.

→ What’s the best way to make this soup creamier?

Blend a portion of the soup with an immersion blender, then stir it back in for a thicker, creamy consistency.