If you’re craving something nourishing, vibrant, and wildly comforting, this Spinach, Lentil, and Butter Bean Soup Recipe is your new best friend in the kitchen. It brings together tender lentils, creamy butter beans, and fresh spinach in a fragrant broth spiced with cumin, smoked paprika, and turmeric. Each spoonful offers a soulful mix of earthy flavors and satisfying textures that warm you from the inside out — perfect for cozy dinners or anytime you want a wholesome boost that tastes like a big hug in a bowl.
Ingredients You’ll Need
This soup’s magic lies in its humble yet soul-satisfying ingredients. Each one plays an essential role, from the aromatic onions and garlic to the vibrant spinach and hearty lentils, creating a symphony of taste, texture, and color that will make this Spinach, Lentil, and Butter Bean Soup Recipe unforgettable.
- 2 tbsp olive oil: A flavorful base to gently cook the aromatics and add richness.
- 1 onion, diced: Provides sweetness and depth as it softens.
- 3 cloves garlic, minced: Brings a savory kick and fragrant warmth.
- 1 cup green or brown lentils, rinsed: Hearty and protein-packed, they thicken the soup beautifully.
- 6 cups vegetable broth: The flavorful liquid foundation that infuses the soup.
- 1 can (15 oz) butter beans, drained and rinsed: Adds creamy texture and subtle nuttiness.
- 4 cups fresh spinach, chopped: Brightens the dish with vibrant color and fresh earthiness.
- 1 tsp ground cumin: Lends a warm, aromatic note that complements the lentils.
- 1 tsp smoked paprika: Adds a smoky depth and a hint of vibrant color.
- ½ tsp ground turmeric: Brings subtle earthiness and a beautiful golden hue.
- Salt and pepper, to taste: Essential for balancing and enhancing all the flavors.
- Lemon wedges (optional): A fresh squeeze brightens and lifts the whole bowl.
How to Make Spinach, Lentil, and Butter Bean Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot over medium heat. Add the diced onion and cook it slowly until it softens and becomes translucent, about 5 to 7 minutes. This step is crucial as it builds the flavorful foundation for your soup. Then, stir in the minced garlic and let it sauté for about a minute until you can almost smell its lovely fragrance filling your kitchen, signaling the next stage is ready.
Step 2: Add Lentils and Spices
Next, add the rinsed lentils to the pot along with the vegetable broth. This broth will carry the rich flavors as everything simmers together. Sprinkle in your cumin, smoked paprika, and turmeric to infuse the soup with warmth and complexity. Give everything a good stir, then bring the mixture to a boil before lowering the heat to a gentle simmer.
Step 3: Simmer Until Tender
Let the soup simmer uncovered for 20 to 25 minutes, allowing the lentils to become perfectly tender while soaking up all those amazing spices. This part makes your kitchen smell irresistible and lets you peek in to see the soup transform into a hearty, nourishing delight.
Step 4: Incorporate Butter Beans and Spinach
Once the lentils are tender, stir in the drained butter beans and chopped spinach. These ingredients add lovely creaminess and vibrant green freshness. Let the soup gently simmer for another 5 minutes until the spinach wilts tender and the beans are warmed through, creating a beautiful harmony of textures.
Step 5: Season and Serve
Finally, season your soup generously with salt and pepper to balance the flavors perfectly. For an optional finishing touch, add a squeeze of fresh lemon juice — it adds a bright, zesty lift that complements the smoky spices and earthy beans beautifully. Ladle the soup into bowls and get ready for a soul-warming meal.
How to Serve Spinach, Lentil, and Butter Bean Soup Recipe
Garnishes
Elevate your soup easily by adding simple garnishes. A sprinkle of freshly chopped parsley or cilantro adds a fresh herbal note, while a drizzle of good olive oil brings a silky richness. If you like a bit of tang, a dollop of plain yogurt or a swirl of coconut cream works wonders, especially to balance the smoky spices.
Side Dishes
This soup pairs wonderfully with crusty bread for dipping or a warm, toasted pita. A simple green salad with lemon vinaigrette or roasted vegetable platters also complement the flavors and round out the meal, making it feel special yet easy to pull together.
Creative Ways to Present
For a twist, serve the soup over cooked grains like quinoa or bulgur for extra heartiness. You can also blend a portion for a creamier consistency and swirl in the whole beans and spinach last for texture contrast. Serving it in rustic bowls or even hollowed-out bread bowls can turn a simple meal into a charming, cozy feast.
Make Ahead and Storage
Storing Leftovers
This Spinach, Lentil, and Butter Bean Soup Recipe tastes just as good the next day, and leftovers should be stored in an airtight container in the fridge. It will keep well for up to 3 days, making it perfect for meal prep or busy nights when you want dinner ready to go.
Freezing
You can definitely freeze this soup to enjoy later. Let it cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months and make a convenient, healthy option whenever you need a nourishing meal in a pinch.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the soup seems too thick after chilling, simply add a splash of water or broth to reach your preferred consistency. It will taste fresh and comforting every time.
FAQs
Can I use canned lentils instead of dried?
While canned lentils save time, they can make the soup softer and less hearty. If you’re short on time, rinse and drain canned lentils and add them later in the cooking process to avoid overcooking.
Is it possible to make this soup vegan?
Absolutely! This recipe is naturally vegan as long as you use vegetable broth and avoid any non-vegan garnishes like dairy-based yogurt. It’s a fantastic plant-based meal everyone can enjoy.
Can I substitute spinach with other greens?
Yes! Kale, Swiss chard, or collard greens make wonderful alternatives. Just add them towards the end of cooking and adjust the wilting time accordingly, as some greens are tougher than spinach.
How spicy is this soup?
This soup has warm, smoky spices like cumin and smoked paprika but is not spicy hot. You can easily add a pinch of chili flakes or cayenne pepper if you like some heat.
Can I make this soup in a slow cooker?
Definitely. Sauté the onions and garlic first, then add all ingredients except spinach and butter beans to the slow cooker. Cook on low for 6-8 hours. Add spinach and butter beans in the last 30 minutes so they stay fresh and vibrant.
Final Thoughts
This Spinach, Lentil, and Butter Bean Soup Recipe quickly turns everyday ingredients into something absolutely comforting, healthy, and satisfying. Whether you’re feeding yourself or a crowd, it’s the kind of soup you’ll want to make again and again. Give it a try soon and enjoy the warmth and goodness it brings to your table.
Print
Spinach, Lentil, and Butter Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
A hearty and nutritious Spinach, Lentil, and Butter Bean Soup, packed with protein-rich lentils and creamy butter beans, flavored with warm spices like cumin, smoked paprika, and turmeric. This comforting soup is perfect for a wholesome meal that’s both filling and full of vibrant flavors.
Ingredients
Soup Ingredients
- 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: Heat olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onion: Add the diced onion to the pot and cook for 5-7 minutes until soft and translucent, forming the flavor base of the soup.
- Add garlic: Stir in the minced garlic and sauté for an additional minute until fragrant to enhance the taste.
- Add lentils and spices: Add the rinsed lentils, vegetable broth, ground cumin, smoked paprika, and turmeric to the pot, stirring well to combine.
- Simmer lentils: Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes until the lentils are tender, ensuring the soup thickens slightly.
- Add butter beans and spinach: Stir in the drained butter beans and chopped spinach, mixing gently.
- Finish simmering: Simmer the soup for an additional 5 minutes to allow the spinach to wilt and beans to heat through.
- Season: Season the soup with salt and pepper to taste, adjusting the flavors as desired.
- Serve: Ladle the soup into bowls and serve hot, optionally with a squeeze of fresh lemon juice for brightness.
Notes
- This soup is vegetarian and vegan-friendly when using vegetable broth without animal products.
- For added texture, garnish with fresh herbs like parsley or cilantro.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
- If a smoother texture is preferred, blend a portion of the soup before adding the spinach and beans.
- Adjust the spice levels by increasing or decreasing the cumin, paprika, or turmeric according to taste.
