If you are craving a soul-warming bowl that’s as nourishing as it is delicious, you are going to adore this Spinach Lentil Bean Soup. Imagine a cozy blend of tender lentils, creamy butter beans, and vibrant fresh spinach, all swimming in a fragrant broth seasoned with warming spices like cumin and smoked paprika. This recipe is a delightful celebration of plant-based goodness, offering a perfect balance of protein, fiber, and flavor that hits the spot any day of the week. Whether you’re looking for a quick vegan meal or a comforting dish to enjoy on a chilly evening, this soup truly checks all the boxes and then some.
Ingredients You’ll Need
These ingredients may look simple, but each one plays a crucial role in building the rich taste, hearty texture, and inviting color of this Spinach Lentil Bean Soup. From the aromatic spices to the vibrant greens, get ready to gather some pantry staples that will transform into something extraordinary.
- 2 tbsp olive oil: Provides a fragrant base and helps soften the onions and garlic for depth of flavor.
- 1 onion, diced: Adds sweetness and a subtle savory backdrop once sautéed.
- 3 cloves garlic, minced: Brings warm, aromatic notes that elevate every spoonful.
- 1 cup green or brown lentils, rinsed: The hearty protein-packed star of the soup with just the right bite.
- 6 cups vegetable broth: The rich liquid canvas that ties all ingredients together with warmth and body.
- 1 can (15 oz) butter beans, drained and rinsed: Offers creamy texture and makes the soup extra satisfying.
- 4 cups fresh spinach, chopped: Adds a fresh pop of green color and a boost of vitamins and minerals.
- 1 tsp ground cumin: Provides earthy, slightly nutty warmth to awaken your senses.
- 1 tsp smoked paprika: Adds a subtle smokiness that makes this soup unforgettable.
- ½ tsp ground turmeric: Brings a beautiful golden color and gentle anti-inflammatory benefits.
- Salt and pepper, to taste: Essential seasonings that bring all the flavors into perfect harmony.
- Lemon wedges (optional): A bright squeeze of acidity that adds a refreshing finish.
How to Make Spinach Lentil Bean Soup
Step 1: Sauté the Onion and Garlic
Begin by warming the olive oil in a large pot over medium heat. Toss in your diced onion and cook it slowly for about 5 to 7 minutes until it becomes soft, translucent, and lightly sweetened. Then stir in the minced garlic and sauté it just one more minute until its fragrance fills your kitchen. This step lays the flavor foundation that lets the spices shine later on.
Step 2: Cook the Lentils
Next, add the rinsed lentils into the pot along with the vegetable broth, cumin, smoked paprika, and turmeric. Bring everything to a gentle boil before lowering the heat to a simmer. Let it bubble away for 20 to 25 minutes, giving the lentils time to become tender and soak up those warming spices. This slow cooking awakens the flavors and creates a rich, hearty broth.
Step 3: Add Butter Beans and Spinach
Once the lentils are tender, stir in the butter beans and chopped spinach. Simmer the soup for an additional 5 minutes, just long enough for the spinach to wilt beautifully and the beans to heat through, melding their creamy texture with the rest of the ingredients. This step adds vibrant color and boosts both the nutrition and heartiness of the soup.
Step 4: Season and Serve
Finish off by seasoning the soup with salt and freshly ground black pepper to suit your taste. Serve your Spinach Lentil Bean Soup piping hot with an optional squeeze of fresh lemon juice, which adds a bright, zesty contrast that lights up every spoonful. This final touch is a secret weapon for layering in fresh flavor.
How to Serve Spinach Lentil Bean Soup
Garnishes
To make your bowl of Spinach Lentil Bean Soup feel extra special, consider topping it with a swirl of coconut milk or a sprinkle of fresh chopped herbs like parsley or cilantro. A dash of crushed red pepper flakes is perfect for those who love a hint of heat. Croutons or a dollop of vegan yogurt can add a wonderful textural contrast, too.
Side Dishes
This soup is quite filling on its own, but pairing it with warm, crusty bread or garlic naan can create a heartier meal that’s perfect for dipping and savoring every drop. A fresh, crisp salad alongside will add a refreshing crunch to balance the soup’s comforting softness.
Creative Ways to Present
Consider serving your Spinach Lentil Bean Soup in rustic bread bowls for a cozy presentation that’s sure to impress guests. For a more modern twist, serve it as a starter in small glasses or jars accompanied by miniature grilled cheese sandwiches for an inviting appetizer spread at gatherings.
Make Ahead and Storage
Storing Leftovers
Place leftover soup in an airtight container and store it in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it an excellent choice for meal prep. Just give it a good stir before reheating to evenly distribute the ingredients.
Freezing
This Spinach Lentil Bean Soup freezes beautifully. Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. If the soup has thickened, add a splash of vegetable broth or water to loosen it up. Microwave reheating works fine too, just cover and heat in short bursts, stirring in between to ensure even warmth.
FAQs
Can I use red lentils instead of green or brown lentils?
Red lentils cook faster and tend to break down more, creating a creamier texture. If you prefer a smoother soup, red lentils are a great choice, but you may want to reduce the cooking time slightly to avoid overcooking.
Is this soup good for meal prep?
Absolutely! Spinach Lentil Bean Soup stores wonderfully in the fridge and even tastes better the next day. It’s a fantastic recipe for batch cooking and enjoying nourishing meals throughout the week.
Can I add other vegetables to this soup?
Definitely. Diced carrots, celery, or tomatoes work well and add extra layers of flavor and nutrition. Just sauté them with the onions for the best result.
What can I substitute for butter beans?
If you don’t have butter beans on hand, chickpeas or cannellini beans are excellent alternatives that provide a similar creamy texture and mild flavor.
How can I make this soup spicier?
Add a pinch of red pepper flakes during step 2 or garnish with sliced fresh chili peppers. You could also stir in a bit of hot sauce at the end for a personalized kick.
Final Thoughts
There’s something truly comforting about a bowl of Spinach Lentil Bean Soup that wraps you in warmth from the inside out. It’s a recipe that’s simple to whip up yet packed with vibrant flavors, making it an instant favorite for vegans and omnivores alike. Give it a try, and you might just find yourself craving this nourishing, hearty delight time and time again.
PrintSpinach Lentil Bean Soup
A comforting and nutritious Spinach Lentil Bean Soup that combines plant-based protein from lentils and butter beans with fresh spinach and warming spices. This hearty vegan soup is simple to prepare, budget-friendly, and perfect for a wholesome meal. Serve it fresh or enjoy the flavors even more the next day after storing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Vegetables and Aromatics
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups fresh spinach, chopped
Legumes
- 1 cup green or brown lentils, rinsed
- 1 can (15 oz) butter beans, drained and rinsed
Liquids and Fats
- 2 tbsp olive oil
- 6 cups vegetable broth
Spices and Seasonings
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- Salt and pepper, to taste
Optional Garnish
- Lemon wedges
Instructions
- Sauté the Onion and Garlic: Heat olive oil in a large pot over medium heat. 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.
- Cook the Lentils: Add the rinsed lentils, vegetable broth, cumin, smoked paprika, and turmeric to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20-25 minutes until the lentils are tender.
- Add Butter Beans and Spinach: Stir in the drained butter beans and chopped spinach. Continue to simmer the soup for 5 more minutes, allowing the spinach to wilt and the beans to heat through.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot with a squeeze of fresh lemon juice if desired for added brightness.
Notes
- Swap spinach with kale or Swiss chard for variety and a different texture.
- Use chickpeas or white beans instead of butter beans if preferred.
- Add red pepper flakes for a spicy kick and more warmth.
- Blend part of the soup to create a creamier texture and richer mouthfeel.
- Stir in coconut milk for a creamier, richer flavor profile.