Warm and Comforting Spinach, Lentil, and Butter Bean Soup

This nutritious Spinach, Lentil, and Butter Bean Soup is a comforting vegan dish perfect for chilly days.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soups

Cuisine: Vegan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 tablespoon Olive Oil Substitute with vegetable broth for a lighter option.
1 Onion Chopped.
3 Garlic Cloves Minced.

For the Protein

1 cup Lentils (green or brown) Rinsed.
1 can Butter Beans Drained.

For the Greens

4 cups Fresh Spinach Kale can be used as an alternative.

For the Broth

4 cups Vegetable Broth Water can be used in a pinch.

For Seasoning

1 teaspoon Cumin
Salt To taste.
Black Pepper Freshly ground, to taste.

Optional Add-ins

Carrots Chopped.
Bell Peppers Chopped.
Tomatoes Chopped.

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, stirring occasionally for about 5 minutes until fragrant and translucent.
Incorporate rinsed lentils and vegetable broth. Bring to a boil then reduce to a simmer. Cover and cook for 20-25 minutes until lentils are tender.
Gently fold in drained butter beans and fresh spinach. Cook for about 5 minutes until spinach wilts.
Season with cumin, salt, and pepper to taste. Stir well and simmer for an additional 2 minutes before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 500mgPotassium: 800mgFiber: 15gSugar: 3gVitamin A: 2000IUVitamin C: 25mgCalcium: 80mgIron: 4mg

Notes

Allow the soup to sit overnight for deeper flavors. Adjust spices as desired and store in an airtight container in the fridge for up to 3 days or freeze for 3 months.

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