I have always loved creating soups that feel like a warm hug in a bowl, and this Spinach, Lentil, and Butter Bean Soup is one of my absolute favorites. There’s something incredibly satisfying about the combination of tender lentils, creamy butter beans, and fresh, vibrant spinach. Every time I make it, the kitchen fills with a comforting aroma that makes everyone in the house eager to gather around the table. This recipe has a special place in my routine because it is not only nutritious but also simple enough to prepare on a busy weekday.
You will love this recipe because it balances flavors and textures perfectly. The earthy lentils pair beautifully with the smooth butter beans, while the spinach adds freshness and a pop of color. Each spoonful is hearty yet light, comforting yet invigorating, making it an ideal dish for any season.
This soup is extremely versatile. You can enjoy it as a light lunch, a starter for dinner, or even a wholesome main course when paired with some crusty bread. It adapts well to seasonal vegetables, meaning you can swap or add ingredients depending on what’s fresh in your kitchen. I also often adjust the seasoning to my mood, adding more herbs or a hint of spice when I want an extra kick.
It is affordable and budget-friendly without sacrificing taste. Lentils and butter beans are inexpensive pantry staples that provide protein and fiber, while fresh spinach adds nutrients without adding cost. This makes it a perfect option for anyone looking to eat healthily without overspending.
Ingredients for Spinach, Lentil, and Butter Bean Soup:
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1 cup dried lentils, rinsed
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1 cup butter beans, soaked overnight or canned, drained and rinsed
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4 cups fresh spinach, washed and chopped
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1 large onion, finely chopped
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2 garlic cloves, minced
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2 medium carrots, diced
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2 celery stalks, diced
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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6 cups vegetable or chicken broth
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2 tablespoons olive oil
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Salt and pepper to taste
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Optional: a squeeze of lemon juice for added brightness
How to Prepare Spinach, Lentil, and Butter Bean Soup
Preparing this soup is straightforward, and with a few simple steps, you can create a flavorful, nourishing dish that everyone will enjoy. It is perfect for busy days because it comes together quickly, and it’s highly customizable based on your preferences or pantry ingredients.
Step-by-Step Instructions
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Prepare the ingredients: Begin by rinsing the lentils thoroughly under cold water. If you are using dried butter beans, make sure they have been soaked overnight and drained. Chop the onion, garlic, carrots, celery, and spinach, keeping each ingredient ready for cooking.
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Sauté the aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3–4 minutes until it becomes translucent. Then add the minced garlic and cook for another 1–2 minutes, stirring frequently to prevent burning.
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Add vegetables: Incorporate the diced carrots and celery into the pot. Stir well, allowing them to soften slightly while absorbing the flavors of the onion and garlic. This step helps build the base of a rich and flavorful soup.
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Season and toast spices: Sprinkle in the ground cumin and smoked paprika. Stir continuously for about 1 minute to release the aroma of the spices. Using this technique enhances the depth of flavor in the soup.
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Add lentils and butter beans: Pour in the rinsed lentils and butter beans, mixing them thoroughly with the vegetables and spices. Ensuring they are evenly coated helps the flavors distribute well throughout the soup.
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Pour in the broth: Slowly add 6 cups of vegetable or chicken broth to the pot. Stir everything together, making sure no ingredients stick to the bottom. Bring the mixture to a boil over medium-high heat.
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Simmer the soup: Once it reaches a boil, reduce the heat to low and let it simmer uncovered for 25–30 minutes. Stir occasionally to prevent the lentils and beans from sticking. The lentils should become tender, and the butter beans soft and creamy.
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Add spinach: In the last 5 minutes of cooking, add the chopped fresh spinach to the pot. Stir gently until the spinach wilts and blends into the soup, adding a fresh green color and additional nutrients.
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Adjust seasoning: Taste the soup and season with salt and pepper according to your preference. You can also add a squeeze of lemon juice to brighten the flavors.
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Serve: Ladle the soup into bowls and drizzle a small amount of olive oil if desired. Serve with crusty bread or a side salad for a complete meal.
This soup is quick and easy, requiring minimal prep but delivering maximum flavor. It is also highly customizable: you can add other vegetables like zucchini or bell peppers, swap herbs such as thyme or parsley, or even include a touch of chili flakes for heat. Its popularity comes from its hearty yet light nature, making it loved by families, friends, and anyone seeking a nourishing, satisfying meal.
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Spinach, Lentil, and Butter Bean Soup
This Spinach, Lentil, and Butter Bean Soup is a wholesome, nourishing dish that combines tender lentils, creamy butter beans, and fresh spinach. It is perfect as a light lunch, a starter, or a hearty main course when paired with bread. Its flavors are earthy, comforting, and versatile, making it a favorite for any season.
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
- 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
FAQs – Spinach, Lentil, and Butter Bean Soup
1. Can I use canned lentils instead of dried lentils?
Yes, you can use canned lentils. Since they are already cooked, add them in the last 10 minutes of simmering to prevent them from becoming too soft.
2. Can I make this soup in advance?
Absolutely. This soup keeps well in the refrigerator for up to 4 days. Reheat gently on the stove, adding a little broth or water if needed.
3. Is this soup suitable for freezing?
Yes, it freezes very well. Store in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove.
4. Can I make it creamier without using cream?
Yes, you can mash a portion of the lentils and butter beans before adding the spinach. This creates a naturally creamy texture without any dairy.
5. Can I add other vegetables?
Definitely. Zucchini, bell peppers, or even tomatoes can be added. Just adjust the cooking time to ensure they are tender but not overcooked.
6. How do I make it spicier?
Add chili flakes, a diced fresh chili, or a pinch of cayenne pepper while sautéing the aromatics. Stir well to evenly distribute the heat.
7. Can I use frozen spinach?
Yes, frozen spinach works. Add it in the last 5–10 minutes of cooking, making sure it is fully thawed and stirred into the soup.