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
Scale
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
