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