Description
This Spinach, Lentil, and Butter Bean Soup is a hearty and nutritious dish that is perfect for a comforting meal. Packed with protein and fiber, this vegan and gluten-free soup is flavorful and satisfying.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 cup dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 can (15 oz) butter beans, drained and rinsed
- 4 cups fresh spinach, roughly chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
- Stir in garlic, cumin, smoked paprika, and thyme; cook for 1 minute until fragrant.
- Add lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes, or until lentils are tender.
- Stir in butter beans and spinach, cooking for another 3 to 4 minutes until spinach wilts.
- Add lemon juice, salt, and pepper, adjusting seasonings to taste.
- Serve hot.
Notes
- For extra richness, stir in 1/4 cup coconut milk before serving.
- This soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean, Vegetarian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 12 g
- Protein: 13 g
- Cholesterol: 0 mg
