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Spinach, Lentil, and Butter Bean Soup

A hearty and nutritious soup that combines spinach, lentils, and butter beans for a cozy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Healthy, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Fresh spinach
  • 1 cup Lentils (green or brown)
  • 1 can Butter beans Rinsed and drained
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced
  • 1 medium Carrot, chopped
  • 4 cups Vegetable broth Homemade or store-bought
  • 2 tablespoons Olive oil
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon Cumin

Method
 

Preparation
  1. In a large pot, heat a splash of olive oil over medium heat.
  2. Add the onion and garlic, stirring until the onion is translucent (about 3-4 minutes).
  3. Toss in the carrot and cook for another 2 minutes.
Cooking
  1. Add the lentils and vegetable broth, bring to a boil, then reduce to a simmer.
  2. Cook for approximately 20 minutes or until lentils are tender.
  3. Stir in the spinach and butter beans, letting them heat through.
  4. Season with salt, pepper, and cumin, and give it a good stir!

Notes

This soup can be stored in the fridge for 3-5 days or frozen for up to 3 months. For a creamier texture, consider blending a portion of the soup and mixing it back in.