Description
This delicious vegan soup combines the earthy flavors of lentils and the creaminess of butter beans, enriched with fresh spinach for a nutritious, comforting meal.
Ingredients
Scale
- 1 cup lentils (green or brown)
- 1 can butter beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups fresh spinach, roughly chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Juice of half a lemon (for garnish)
Instructions
- 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 garlic and carrots, cooking for another 3 minutes until fragrant.
- Rinse the lentils under cold water, and add them to the pot along with the cumin and paprika. Stir well to combine all the flavors, letting them toast briefly.
- Carefully add the vegetable broth to the pot. Bring it to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the lentils are tender.
- Stir in the butter beans and spinach, cooking for an additional 5 minutes. The spinach will wilt and integrate into the soup.
- Once everything is well combined and heated through, season with salt and pepper to taste. Squeeze some fresh lemon juice over the top before serving.
Notes
Store leftovers in the fridge for up to five days, or freeze for up to three months. Adjust seasoning to taste and feel free to add fresh herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 12g
- Protein: 19g
- Cholesterol: 0mg