Spinach Lentil Butter Bean Soup (Print Version)
Warm bowl of lentils, spinach, and butter beans with savory spices. Nutritious comfort in every spoonful.
# Ingredients:
01 -
2 tbsp olive oil
02 -
1 onion, diced
03 -
3 cloves garlic, minced
04 -
1 cup green or brown lentils, rinsed
05 -
6 cups vegetable broth
06 -
1 can (15 oz) butter beans, drained and rinsed
07 -
4 cups fresh spinach, chopped
08 -
1 tsp ground cumin
09 -
1 tsp smoked paprika
10 -
½ tsp ground turmeric
11 -
Salt and pepper, to taste
12 -
Lemon wedges (optional)
# Directions:
01 -
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent. Stir in the minced garlic and sauté for another minute until fragrant.
02 -
Add the lentils, vegetable broth, cumin, smoked paprika, and turmeric. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until lentils are tender.
03 -
Stir in the butter beans and spinach. Simmer for 5 more minutes until the spinach wilts and the beans are heated through.
04 -
Season with salt and pepper to taste. Serve hot with a squeeze of lemon juice if desired.
# Notes:
01 -
Swap spinach with kale or Swiss chard for variety.
02 -
Use chickpeas or white beans instead of butter beans.
03 -
Add red pepper flakes for a spicy kick.
04 -
Blend part of the soup for a creamier texture.
05 -
Stir in coconut milk for a richer flavor.