This Spinach, Lentil, and Butter Bean Soup is everything you want in a comforting bowl: it’s hearty, nourishing, and absolutely packed with flavor! Picture tender lentils simmered gently with carrots, onion, and fragrant spices, joined by creamy butter beans and a flurry of fresh spinach that adds both color and a pop of nutrition. Every spoonful offers a delightful contrast of textures and flavors, making this vibrant soup a weeknight hero or an effortless crowd-pleaser for weekend gatherings. Whether you’re craving a quick, nutritious meal or looking to impress with a classic Mediterranean-inspired recipe, Spinach, Lentil, and Butter Bean Soup is about to become a cherished staple in your kitchen.
Ingredients You’ll Need
One of the things I absolutely adore about this Spinach, Lentil, and Butter Bean Soup is how simple yet purposeful each ingredient is. Every addition has a role to play, from lending rich undertones to contributing bulk or a splash of color.
- Olive oil: Offers a luscious, fruity base and brings out the natural sweetness in the vegetables.
- Onion (chopped): The aromatic foundation that gently perfumes your whole pot of soup.
- Garlic cloves (minced): Adds depth and that irresistible savory edge.
- Carrots (peeled and diced): Sweetness and a lovely pop of orange color in every bite.
- Celery stalks (chopped): That subtle earthy, herby crunch that rounds out the background flavors.
- Ground cumin: Creates warmth and a hint of smokiness that pairs beautifully with lentils.
- Smoked paprika: The secret to a gentle, smoky complexity without overpowering the other flavors.
- Dried thyme: A woodsy herbal note that deepens the overall flavor profile.
- Dried red lentils (rinsed): The protein-packed backbone that thickens the soup and cooks up quickly.
- Vegetable broth: Builds a flavorful foundation and ties all the ingredients together.
- Butter beans (drained and rinsed): Creamy and rich, they’re the ultimate hearty addition.
- Fresh spinach (roughly chopped): Adds vibrant green color and loads of nutrients for a fresh finish.
- Lemon juice: A burst of brightness to wake up all the flavors before serving.
- Salt and pepper to taste: Essential for balancing and heightening every ingredient’s flavor.
How to Make Spinach, Lentil, and Butter Bean Soup
Step 1: Sauté the Base Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in your chopped onion, garlic, carrots, and celery. Sauté these wonderful aromatics for about five minutes, stirring occasionally, until they start to soften and the kitchen is filled with that irresistible, cozy aroma.
Step 2: Toast the Spices
Sprinkle in the ground cumin, smoked paprika, and dried thyme. Stir constantly for another minute. This quick toast intensifies the flavors of the spices, creating a subtly smoky, earthy base that sets the tone for a spectacular soup.
Step 3: Simmer the Lentils
Add the rinsed red lentils and pour in the vegetable broth. Stir everything together, bring it all to a gentle boil, then reduce the heat and let it simmer uncovered for 20 to 25 minutes. You’ll know it’s ready for the next step when the lentils are perfectly tender and the soup is looking thick and rich.
Step 4: Add the Butter Beans and Spinach
Tip in the butter beans and chopped spinach. Give your soup a good stir and let it bubble away for another five minutes. You want the spinach to wilt and the beans to warm through, blending all those lovely flavors into harmony.
Step 5: Finish With Lemon and Seasoning
Turn off the heat and stir in the fresh lemon juice, which brightens up every spoonful. Taste, then season generously with salt and pepper. Now your Spinach, Lentil, and Butter Bean Soup is ready to be served, steaming hot and full of goodness!
How to Serve Spinach, Lentil, and Butter Bean Soup
Garnishes
A good garnish turns a humble bowl of soup into a work of art. Try a handful of chopped fresh herbs like parsley or cilantro, a drizzle of good olive oil, or a sprinkle of smoked paprika on top. For a little extra zing, finely grated lemon zest is a delightful touch that ties back to that splash of lemon juice in the soup itself.
Side Dishes
This soup shines as a main course, but it pairs beautifully with crusty whole grain bread, warm pita, or even a simple side salad tossed in a zesty vinaigrette. If you’re feeling extra indulgent, try toasted garlic bread for that classic cozy dinner feeling.
Creative Ways to Present
Pour your Spinach, Lentil, and Butter Bean Soup into wide bowls and serve with a swirl of vegan yogurt or a spoonful of pesto for extra flair. For a dinner party, ladle the soup into small mugs or cups as a rustic appetizer. You can even offer a topping bar with crispy chickpeas, diced avocado, or chili flakes so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
Any leftover Spinach, Lentil, and Butter Bean Soup keeps well in an airtight container in the fridge for up to 4 days. The flavors deepen with time, making it arguably even tastier the next day! Just let the soup cool to room temperature before sealing and storing.
Freezing
If you want to stock your freezer for busy weeks, this soup is a fantastic candidate. Cool completely, then ladle into freezer-safe containers, leaving a bit of room for expansion. It’ll stay fresh in the freezer for up to 3 months. Thaw overnight in the fridge for the best texture.
Reheating
To reheat, simply pour the soup into a saucepan and warm gently over medium heat, stirring occasionally to prevent sticking. You may need to add a splash of broth or water if it’s thickened too much. Microwave reheating works too; just use a microwave-safe bowl, cover loosely, and stir every 30 seconds until piping hot.
FAQs
Can I use brown or green lentils instead of red?
Absolutely! Brown or green lentils are sturdy and tasty, though they’ll take a bit longer to cook and give the soup a slightly earthier flavor and chunkier texture. Red lentils break down faster, adding creaminess, but experiment with what you have!
Is Spinach, Lentil, and Butter Bean Soup gluten free?
Yes! This recipe is naturally gluten free as long as your vegetable broth is certified gluten free. It’s a great option for anyone with gluten sensitivities or celiac disease.
Can I make this recipe in advance for meal prep?
Definitely! Spinach, Lentil, and Butter Bean Soup is a meal prep superstar. It keeps well in the fridge and the flavors just improve over time. Make a big batch on Sunday and enjoy nourishing lunches or dinners all week long.
What other greens can I use instead of spinach?
If you’re out of spinach, kale and Swiss chard are wonderful alternatives. Just chop them well; kale may need a couple extra minutes to soften, but both add great texture and nutrition.
How can I make the soup creamier?
For a lusciously creamy texture, blend half of the soup before adding the spinach and butter beans. If you like, stir in a spoonful of non-dairy cream after blending for extra richness, keeping everything vegan!
Final Thoughts
I can’t recommend Spinach, Lentil, and Butter Bean Soup enough for anyone seeking a bowlful of hearty, healthy comfort. It’s simple, deeply flavorful, and endlessly adaptable based on what you have on hand. Gather your ingredients, give it a try, and prepare to fall in love with this easy favorite—it’s sure to become a go-to in your kitchen repertoire!
Print
Spinach, Lentil, and Butter Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
This Spinach, Lentil, and Butter Bean Soup is a hearty and healthy vegan dish that is perfect for a comforting meal. Packed with nutritious ingredients and flavorful spices, this Mediterranean-inspired soup is sure to satisfy your taste buds.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 2 carrots (peeled and diced)
- 2 celery stalks (chopped)
Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
Main Ingredients:
- 1 cup dried red lentils (rinsed)
- 4 cups vegetable broth
- 1 can (15 oz) butter beans (drained and rinsed)
- 4 cups fresh spinach (roughly chopped)
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot, sauté onion, garlic, carrots, and celery until softened.
- Add Seasonings: Stir in cumin, smoked paprika, and thyme; cook until fragrant.
- Cook Lentils: Add lentils and broth, simmer for 20–25 minutes until tender.
- Final Steps: Stir in beans and spinach, cook until spinach wilts. Finish with lemon juice, season with salt and pepper. Serve hot.
Notes
- You can substitute kale or Swiss chard for spinach.
- For a creamier texture, blend half the soup before adding the spinach.
- Add red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg
