Spinach, Lentil and Butter Bean Soup

healthy and nutritious
Healthy and nutritious
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Ingredients

1 tbsp Olive oil
1 Red onion finely chopped
4 cloves Garlic peeled, minced
1 tsp Turmeric
¾ cup Red lentils rinsed
6 cups Vegetable stock
1 tsp Dried mint
9 oz Spinach frozen
1 Bay leaf
2 sprigs Fresh thyme
2 (14-oz) cans Butter beans rinsed and drained
Salt to taste
Black pepper to taste

Nutritional information

436
Calories
6.3g
Fat
71.4g
Carbohydrate
26.7g
Protein
0mg
Cholesterol
827mg
Sodium
Ingredients

Spinach, Lentil and Butter Bean Soup

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A few pantry and fridge staples come together to make this Spinach, Lentil and Butter Bean Soup. Low in fat, high in fiber and plant-based protein, it’s healthy, hearty and nutritious. This satisfying soup will fill you up even if you don’t reach for seconds.

To start, sauté the onions over low heat for about 10 minutes until translucent and tender. Then add the garlic and turmeric and cook for another few minutes until fragrant. Add the dried red lentils, vegetable stock, frozen spinach, and herbs and increase the heat a bit until the stock is simmering. Once the lentils are tender, add butter beans and season generously with salt and black pepper. Cook for another 5 to 10 minutes. Turn off the heat.⁣ Serve piping hot and enjoy! The soup keeps well in a covered container in the fridge for up to 5 days and can also be frozen into individual lunches for up to three months.

To make the Spinach, Lentil and Butter Bean Soup, you will need the following ingredients:

Ingridiens for Spinach, Lentil and Butter Bean Soup

Steps to make Spinach, Lentil and Butter Bean Soup

1

Sauté onion

12

In a Dutch oven or large pot over medium heat, heat 1 tablespoon olive oil and add 1 finely chopped onion. Sauté over low heat, stirring often, for about 10 minutes until the onion is soft.

2

Add garlic and turmeric

2

Add 4 minced garlic cloves and 1 teaspoon turmeric, cook and stir for 2 minutes until fragrant.

3

Add lentils, stock, spinach, and herbs and simmer

25

Add ¾ cup dried red lentils, 6 cups vegetable stock, 1 teaspoon dried mint, 9 ounces frozen spinach, 1 bay leaf, and 2 sprigs fresh thyme. Bring up to a simmer and cook, stirring occasionally, for 20 minutes.

4

Add butter beans and seasoning

10

Add 2 cans rinsed and drained butter beans and season generously with salt and black pepper. Simmer for 5-10 minutes more. Taste and adjust the seasoning if needed

5

Serve

Ladle the soup into bowls and serve hot!

Flavorful, healthy, and delicious, this Spinach, Lentil and Butter Bean Soup is made on the stovetop and ready in under an hour. Did you make it? Please tag @cookmerecipes on Instagram and hashtag #cookmerecipes. And don't forget to leave a comment below with your thoughts!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

This is a filling vegan soup! Thanks for the sharing!

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