Description
A nutritious and comforting soup of spinach, lentils, and butter beans ready in under 40 minutes.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 can (15 oz) butter beans, drained and rinsed
- 4 cups fresh spinach, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- Salt and pepper, to taste
- Lemon wedges (optional)
Instructions
- Heat olive oil in a large pot over medium heat until it shimmers.
- Add the diced onion and cook for 5-7 minutes until soft and translucent.
- Stir in the minced garlic and sauté for another minute until fragrant.
- Add the lentils, vegetable broth, cumin, smoked paprika, and turmeric.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Stir in the butter beans and spinach.
- Simmer for 5 more minutes until the spinach wilts and the beans are heated through.
- Season with salt and pepper to taste.
- Serve hot with lemon wedges if desired.
Notes
For a richer taste, substitute vegetable broth with chicken broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg