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- 1 cup green or brown lentils - 1 can (15 oz) butter beans - 4 cups vegetable broth - 2 cups fresh spinach - 1 medium onion - 2 cloves garlic - 2 medium carrots - 1 celery stalk - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil - 1 tablespoon lemon juice - Fresh parsley for garnish Gather these ingredients before you start. You can use green or brown lentils, but I prefer brown for a creamier texture. Butter beans add a nice creaminess and protein boost, making the soup filling. You will need fresh spinach, which gives the soup a vibrant color and a nutritional punch. For the aromatics, an onion and garlic are key. They build the flavor base. Carrots and celery add sweetness and crunch. The spices elevate the dish. Ground cumin brings warmth, and smoked paprika adds depth. Adjust the salt and pepper to your taste. The olive oil is used for sautéing, while lemon juice brightens the flavors. Finally, fresh parsley makes a lovely garnish. It adds color and freshness to each bowl. {{ingredient_image_1}} - Heat olive oil in a large pot. - Add diced onion and garlic, season with salt. Start by pouring olive oil into your pot. Use medium heat to warm the oil. Once hot, toss in the diced onion. Stir this mix for about five minutes. You want the onion to turn soft and clear. Next, add the minced garlic. This will give your soup a lovely aroma. - Incorporate diced carrots and celery. - Cook until softened. Now, add the diced carrots and celery to the pot. Stir them in well with the onions and garlic. Cook for another five minutes. You’ll know they’re ready when they start to soften. This step builds the flavor base for your soup. - Stir in cumin and smoked paprika. - Pour in lentils and vegetable broth, then boil and simmer. Once the veggies are soft, it’s time to spice things up. Add the ground cumin and smoked paprika. Stir for a minute to release their flavors. Next, pour in the rinsed lentils and vegetable broth. Bring this mix to a boil. Then, lower the heat and cover the pot to simmer. Let it cook for about 25 minutes until the lentils are tender. - Add butter beans and spinach. - Simmer until spinach is wilted. After the lentils are ready, it’s time for the final touch. Add the drained butter beans and chopped spinach to the pot. Gently stir to combine. Let it simmer for another five minutes. The spinach should wilt nicely, and the beans will warm up. - Add lemon juice, salt, and pepper to taste. - Adjust seasoning as needed. To finish off your soup, squeeze in some fresh lemon juice. This adds a bright flavor. Taste the soup, then add salt and pepper to your liking. If needed, adjust these seasonings. Enjoy the rich, comforting flavors of your Spinach Lentil Butter Bean Soup! To make your soup taste great, use vegetable broth. It adds depth and richness. Sauté your vegetables until they are soft. This step brings out their natural flavors. You can really taste the difference! Always rinse your lentils before cooking. This step helps remove any grit or dirt. Check your lentils for doneness after cooking. They should be tender but not mushy. If they need more time, let them simmer a bit longer. Garnish your soup with fresh parsley for a pop of color and flavor. It adds a bright touch. Serve it with crusty bread or a side salad. This makes for a complete meal that is both satisfying and nourishing. Pro Tips Use Fresh Ingredients: Fresh spinach and vegetables enhance the flavor and nutritional value of your soup. Opt for seasonal produce when possible. Adjust Seasoning: Always taste your soup before serving. Adjust the seasoning with salt, pepper, or more lemon juice to achieve your desired flavor. Make It Creamy: For a creamier texture, blend a portion of the soup using an immersion blender and stir it back into the pot. Storage Tips: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much. {{image_2}} You can make this soup heartier by adding protein. Try incorporating diced chicken or turkey. Simply cook the meat first, then add it when you mix in the butter beans and spinach. For a plant-based option, add a scoop of your favorite plant-based protein. This boosts nutrition and makes the soup more filling. Feel free to mix up the veggies in this soup. You can substitute spinach with kale or Swiss chard for a new twist. Both greens add great flavor and nutrition. Zucchini or bell peppers are also fantastic choices. They add color and extra nutrients that enhance the dish. Spice can change the whole flavor of your soup. Experiment with different herbs like thyme or oregano. These herbs add depth and aroma. If you like heat, increase it with red pepper flakes. Just a pinch can make a big difference and add a nice kick to your meal. After you enjoy this soup, store any leftovers in an airtight container. This keeps the flavors fresh and safe. You can keep it in the fridge for up to 4 days. Just make sure to let it cool before sealing. If you want to save the soup for later, cool it completely first. This step is key to keep the texture right. After that, store it in freezer-safe containers. It can last for up to 3 months in the freezer. When you’re ready to enjoy the soup again, reheat it on the stove over medium heat. This method helps maintain the great taste. If you find the soup is too thick, add a splash of broth. This makes it creamy and delicious once more. You can use dried lentils in this soup. Dried lentils need more time to cook. Soak them for a few hours or overnight. Use 1 cup of dried lentils for the recipe. Add them to the pot with the broth and spices. Cook until tender, about 30-35 minutes. Yes, this soup is vegan. All the ingredients are plant-based. The broth, beans, lentils, and vegetables are all vegan-friendly. If you use vegetable broth, it stays vegan. This makes it a great choice for anyone on a vegan diet. To add spice, use red pepper flakes or diced jalapeños. Stir them in when you add the spices. You can also add hot sauce before serving. Start with a small amount and taste. Adjust to your heat preference. Yes, you can add more vegetables. Kale or Swiss chard work great in this soup. You could also add diced zucchini or bell peppers. These veggies add extra nutrients and flavor. Just chop them up and add during the cooking steps. This article explored a hearty lentil soup recipe. We covered ingredients, cooking steps, and tips for flavor. You learned how to sauté aromatics, add vegetables, and season the soup perfectly. Remember, you can customize it with proteins and different spices. In the end, enjoy the warm flavors and nutritional benefits this soup offers. It’s a simple dish you can make your own. Keep it in the fridge or freeze for later. Happy cooking!

Spinach Lentil Butter Bean Soup

A hearty and nutritious soup made with lentils, butter beans, and fresh spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegetarian
Servings 4

Ingredients
  

  • 1 cup green or brown lentils, rinsed
  • 1 can butter beans, drained and rinsed
  • 4 cups vegetable broth
  • 2 cups fresh spinach, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 stalk celery, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, and a pinch of salt, and sauté until the onion becomes translucent, about 5 minutes.
  • Add the carrots and celery, stirring occasionally, and cook for an additional 5 minutes until they soften.
  • Stir in the cumin and smoked paprika, cooking for another minute until fragrant.
  • Pour in the rinsed lentils and broth; bring to a boil. Reduce heat to a simmer and cover the pot. Cook for about 25 minutes, or until the lentils are tender.
  • Add the butter beans and chopped spinach to the pot. Stir gently to combine, then simmer for another 5 minutes until the spinach is wilted and the beans are heated through.
  • Season the soup with lemon juice, salt, and pepper to taste. Adjust any seasonings as needed.
  • Serve hot, garnished with fresh parsley.

Notes

Adjust seasonings to taste and serve hot.
Keyword healthy, lentils, soup, spinach, vegetarian