Spinach Lentil Butter Bean Soup

$- 1 cup green or brown lentils, thoroughly rinsed - 1 can (15 oz) butter beans, drained and rinsed - 2 cups fresh spinach, roughly chopped - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 1 celery stalk, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper to taste - 1 tablespoon extra virgin olive oil - 1 tablespoon fresh lemon juice This soup is simple and healthy. It uses lentils and butter beans as the base. Lentils pack a protein punch and are rich in fiber. Butter beans add creaminess and flavor. Fresh spinach gives the soup a bright green color and vitamins. Use fresh vegetables for the best taste. Onion and garlic add depth. Carrots and celery give sweetness and crunch. For seasonings, ground cumin and smoked paprika bring warmth and warmth. A little sea salt and black pepper enhance flavors. Olive oil adds richness. Fresh lemon juice gives a nice tang and freshness. Gather these ingredients to create a nourishing bowl of soup. Each bite is packed with flavor and nutrition. You will love how easy this recipe is! {{ingredient_image_2}} 1. Start by heating one tablespoon of extra virgin olive oil in a large pot over medium heat. 2. Add one finely diced medium onion and two minced garlic cloves. Sprinkle in a pinch of sea salt. Sauté for about five minutes. The onion should turn soft and clear. 3. Next, add two diced carrots and one diced celery stalk. Stir these veggies for another five minutes. This helps them soften and build flavor. 1. Now, sprinkle one teaspoon of ground cumin and one teaspoon of smoked paprika into the pot. Stir for one minute. This lets the spices release their wonderful aromas. 2. Pour in one cup of thoroughly rinsed green or brown lentils and four cups of vegetable broth. Turn the heat up to bring it to a boil. 3. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25 minutes. The lentils should be tender but not mushy. 1. Gently fold in one can of drained and rinsed butter beans and two cups of roughly chopped fresh spinach. Stir carefully to mix. 2. Cover the pot and simmer for another five minutes. The spinach will wilt, and the beans will heat through. 3. Remove the pot from heat. Add one tablespoon of fresh lemon juice. Taste the soup and adjust the sea salt and black pepper as needed. 4. Serve the soup hot in bowls, garnished with chopped fresh parsley. Enjoy with a slice of crusty bread for a perfect meal. - Adjusting seasoning: Always taste your soup before serving. If it lacks flavor, add more sea salt or black pepper. A splash of lemon juice brightens the taste. - Using fresh herbs: Fresh herbs like parsley or cilantro can boost the flavor. Add them right before serving for the best taste. - Tips for sautéing vegetables: Start with a hot pot to sear the onions. This brings out their sweetness. Stir often to avoid burning, and add a pinch of salt to help them soften. - Best practices for lentil cooking: Rinse lentils well to remove dust. Simmer them gently; this keeps them intact and prevents mushiness. Check for doneness after 25 minutes. - Accompaniments like bread: A slice of crusty bread pairs well with the soup. It’s perfect for dipping and adds texture. - Presentation ideas: Ladle the soup into bowls and sprinkle with extra parsley or smoked paprika. This makes the dish look fresh and inviting. Pro Tips Enhance Flavor: Consider sautéing the garlic and onion until golden brown for a deeper flavor profile. Texture Variation: For a creamier soup, blend a portion of the soup and then mix it back in with the rest. Herb Infusion: Add fresh herbs such as thyme or dill during the last few minutes of cooking for an aromatic touch. Storage Tips: This soup stores well; keep it in an airtight container in the fridge for up to 4 days or freeze for longer storage. {{image_4}} You can easily switch up the legumes in this soup. Try chickpeas or black beans for a new taste. They add different textures and flavors. If you want different greens, consider kale or Swiss chard. Both will give a new twist while still being healthy. This soup is great for everyone. If you want a vegetarian version, you’re in luck; it’s already vegetarian. For a vegan option, just ensure your broth is plant-based. If you are gluten-free, this soup is safe to eat, as all the ingredients are gluten-free. To spice things up, add a pinch of cayenne or red pepper flakes. This will give your soup a nice kick. You can also mix in other veggies like zucchini or bell peppers. Just remember to chop them small so they cook well with the rest. To store leftovers, let the soup cool first. Then, pour it into an airtight container. It keeps best in the fridge for 3 to 4 days. For best taste, eat within this time. For keeping fresh, always cover the container tightly. Use glass or BPA-free plastic containers. Label with the date so you know when you made it. This helps you keep track. You can freeze this soup easily. First, let it cool completely. Then, use freezer-safe containers or bags. Leave some space for expansion. This soup can stay fresh for up to 3 months in the freezer. When you want to eat it, move it to the fridge overnight to thaw. You can also thaw it in the microwave. Reheat in a pot on medium heat. Stir often until it's hot all the way through. In the fridge, the soup lasts 3 to 4 days. In the freezer, it can last 3 months. Watch for signs of spoilage. If it smells sour or looks discolored, toss it out. If you see mold, do not eat it. Always trust your senses! Yes, you can make this soup ahead of time. Meal prep saves you time on busy days. You can store it in the fridge for up to four days. The flavors will deepen as it sits. Just reheat it on the stove or in the microwave. This is a great way to enjoy healthy meals without fuss. If you want a thicker soup, use a few easy tips. You can blend part of the soup. Just take out a cup, blend it, and stir it back in. Another option is to add more lentils. Cook them longer until they break down. You’ll enjoy a heartier texture! This soup pairs well with many sides. Consider crusty bread for dipping. A fresh salad balances the meal nicely. You can also serve it with a dollop of yogurt or sour cream. These additions enhance the flavors and make it more filling. Enjoy experimenting with your favorite sides! We covered a simple lentil soup recipe, outlining its key ingredients, cooking steps, and storage tips. You can adjust flavors and swap ingredients based on your taste. Remember to explore variations to keep things fresh and exciting. This soup is easy to make and perfect for anyone, whether you're a beginner or an expert cook. With the right techniques, you'll create a tasty meal that feels warm and satisfying. Trust me; this soup will become a favorite in your kitchen. Enjoy cooking and sharing this hearty dish!$

Spinach Lentil Butter Bean Soup

A hearty and nutritious soup made with lentils, butter beans, and fresh spinach.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 250 kcal

Ingredients

1 cup green or brown lentils, thoroughly rinsed
1 can butter beans, drained and rinsed
4 cups vegetable broth (preferably low-sodium)
2 cups fresh spinach, roughly chopped
1 medium onion, finely diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
1 stalk celery, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
to taste sea salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the extra virgin olive oil over medium heat. Once hot, add the finely diced onion, minced garlic, and a pinch of sea salt. Sauté for approximately 5 minutes or until the onion is soft and translucent.
Stir in the diced carrots and celery. Continue cooking, stirring occasionally, for about 5 minutes until the vegetables begin to soften and develop flavor.
Sprinkle in the ground cumin and smoked paprika, stirring for an additional minute to release their fragrant aromas.
Add the rinsed lentils to the pot along with the vegetable broth. Increase the heat to bring the mixture to a rapid boil, then reduce the heat to low, cover the pot, and allow it to simmer for about 25 minutes, or until the lentils are tender but not mushy.
Gently fold in the drained butter beans and chopped spinach. Stir carefully to combine, then cover and let it simmer for another 5 minutes, or until the spinach is wilted and the beans are heated through.
Remove the pot from heat and stir in the fresh lemon juice. Season the soup with additional sea salt and freshly ground black pepper to taste, adjusting as necessary to achieve your desired flavor profile.
Serve the soup hot, ladled into bowls and garnished generously with chopped fresh parsley for a vibrant finish.

Notes

Consider serving with a slice of crusty bread on the side for dipping, and a sprinkle of extra smoked paprika on top for an appealing touch.

Keyword healthy, lentils, soup, spinach, vegetarian