Ingredients
Scale
- 1 cup dried lentils, rinsed
- 1 cup butter beans, soaked overnight or canned, drained and rinsed
- 4 cups fresh spinach, washed and chopped
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 6 cups vegetable or chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: a squeeze of lemon juice
Instructions
- Rinse lentils thoroughly under cold water. Drain soaked butter beans if using dried. Chop onion, garlic, carrots, celery, and spinach.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté onion for 3–4 minutes until translucent. Add garlic and cook 1–2 minutes.
- Add carrots and celery, stirring to soften slightly.
- Sprinkle in cumin and smoked paprika, stirring 1 minute to release aroma.
- Add lentils and butter beans, mixing to coat evenly with spices and vegetables.
- Pour in 6 cups broth, stir, and bring to a boil over medium-high heat.
- Reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally until lentils are tender and butter beans creamy.
- Add chopped spinach during the last 5 minutes of cooking and stir until wilted.
- Season with salt and pepper. Optionally, add lemon juice for brightness.
- Serve hot with bread or as a standalone meal.
Notes
For creamier texture, mash some lentils and butter beans before adding spinach.
Customize with seasonal vegetables or herbs.
Adjust spices for heat or flavor preference.
- Prep Time: 15
- Cook Time: 35