- 1 tbsp Olive oil
- 1 Red onionfinely chopped
- 4 cloves Garlicpeeled, minced
- 1 tsp Turmeric
- ¾ cup Red lentilsrinsed
- 6 cups Vegetable stock
- 1 tsp Dried mint
- 9 oz Spinachfrozen
- 1 Bay leaf
- 2 sprigs Fresh thyme
- 2 (14-oz) cans Butter beansrinsed and drained
- Saltto taste
- Black pepperto taste
Spinach, Lentil and Butter Bean Soup
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:
Steps to make Spinach, Lentil and Butter Bean Soup
Add garlic and turmeric
Add lentils, stock, spinach, and herbs and simmer
Add butter beans and seasoning
This is a filling vegan soup! Thanks for the sharing!
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