Spinach, Lentil and Butter Bean Soup
A warm and comforting vegan soup that's easy to make, hearty, and packed with nutrition.
Ingredients
Vegetables & Aromatics
- 1 medium Onion, diced
- 2 cloves Garlic, minced Don’t skip toasting for extra flavor.
- 1 medium Carrot, chopped
Main Ingredients
- 2 cups Fresh spinach Packed with nutrition.
- 1 cup Lentils Green or brown are recommended.
- 1 can Butter beans Can use chickpeas for a variation.
- 4 cups Vegetable broth Homemade or store-bought.
Seasonings
- 2 tablespoons Olive oil For sautéing vegetables.
- to taste Salt
- to taste Pepper
- 1 teaspoon Cumin Adds flair to the soup.
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat.
- Add the onion and garlic, stirring until the onion is translucent (about 3-4 minutes).
- Toss in the carrot and cook for another 2 minutes.
Cooking
- Add the lentils and vegetable broth, bring to a boil, then reduce to a simmer.
- Cook for approximately 20 minutes or until lentils are tender.
- Stir in the spinach and butter beans, letting them heat through.
- Season with salt, pepper, and cumin, and give it a good stir!
Notes
Serve with crusty bread or a zesty side salad. This soup keeps well in the fridge and tastes even better the next day. Can be stored for up to 3-4 days in an airtight container or frozen for up to 3 months.