Description
A nourishing soup brimming with the earthy flavors of lentils and creamy butter beans, complemented by fresh spinach.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 can (15 oz) butter beans, drained and rinsed
- 4 cups fresh spinach, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- Salt and pepper, to taste
- Lemon wedges (optional)
Instructions
- 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.
- 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.
- Stir in the butter beans and spinach. Simmer for 5 more minutes until the spinach wilts and the beans are heated through.
- Season with salt and pepper to taste. Serve hot with a squeeze of lemon juice if desired.
Notes
Taste the broth during cooking to adjust seasonings as needed. If the soup is too thick, add more broth or water.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, healthy, vegetarian, lentils, spinach, butter beans