Easy Spinach, Lentil, and Butter Bean Soup Recipe | Hearty & Healthy Comfort Food
Hearty, wholesome, and nourishing — this Spinach, Lentil, and Butter Bean Soup is packed with protein, fiber, and flavor. A comforting bowl of goodness made with tender lentils, creamy butter beans, and fresh spinach simmered in a savory broth. Perfect for cozy nights or healthy meal prep.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board & knife
- Measuring cups & spoons
- Ladle
Ingredients
- 1 cup lentils (red, green, or brown)
- 1 can (14 oz) butter beans, rinsed and drained (or cooked from dry)
- 2 cups fresh spinach (or 1 cup frozen)
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 6 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp turmeric
- Salt & pepper to taste
- Optional: 1 tbsp lemon juice, chili flakes, fresh parsley or thyme
Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in lentils and butter beans. Mix well with the vegetables.
- Add cumin, smoked paprika, turmeric, salt, and pepper. Pour in vegetable broth.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes until lentils are tender.
- Stir in spinach just before serving. Cook for 2–3 minutes until wilted but vibrant.
- Adjust seasoning with lemon juice, chili flakes, or herbs. Ladle into bowls and serve hot.
Notes
- Make‑ahead: Store in airtight containers for 3–4 days or freeze for up to 2 months.
- Reheating: Warm gently on stovetop; add fresh spinach after reheating for best texture.
- Common mistakes: Avoid overcooking lentils (they turn mushy) and don’t add spinach too early.
- Variations: Add coconut milk for creaminess, swap spinach for kale, or drizzle chili oil for spice.
- Pairings: Serve with crusty bread or pita, and garnish with lemon wedges or parsley.