Spinach, Lentil & Butter Bean Soup
A cozy and nutritious soup combining lentils, butter beans, and fresh spinach for a delightful meal.
Ingredients
Main Ingredients
- 1 cup dried green or brown lentils, rinsed
- 1 can (15 oz) butter beans, drained and rinsed
- 4 cups vegetable broth Use low-sodium if preferred.
- 2 cups fresh spinach, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- to taste salt and black pepper Adjust to your preference.
- 2 tablespoons olive oil
- 1 juice of 1 lemon Adds a zesty finish.
Instructions
Preparation
- Be by rinsing the lentils and draining the butter beans. Chop the onion and garlic, and prepare your spinach.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle in the cumin and turmeric, stirring well to coat the onion and garlic mixture in the spices.
- Add the rinsed lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 25 minutes or until the lentils are tender.
- Once the lentils are cooked, add the butter beans and chopped spinach into the pot. Stir until the spinach wilts, which will take about 2-3 minutes.
- Remove the pot from the heat, and stir in the lemon juice for a zesty finish. Taste and season with salt and pepper as needed.
- Ladle the soup into bowls and enjoy your hearty creation!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months. Reheat on medium heat and add a splash of water or broth if it gets too thick.