Spinach, Lentil, and Butter Bean Soup Recipe

Introduction

This easy spinach lentil soup is the perfect quick and healthy meal, ready in just 30 minutes. Packed with protein-rich lentils, creamy butter beans, and fresh spinach, it’s a nourishing and satisfying bowl. For another fast, spinach-based dish, try this Mediterranean Pasta with Feta Cheese and Spinach Recipe. It’s a simple, flavorful option for busy weeknights.

Ingredients

This hearty Spinach, Lentil, and Butter Bean Soup comes together with simple, wholesome ingredients that create a deeply savory and comforting bowl.

• 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, for serving)

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This Spinach, Lentil, and Butter Bean Soup comes together in under an hour, making it about 25% faster than many similar legume-based soup recipes that require longer simmering.

Step-by-Step Instructions

Step 1 — Sauté the Aromatics

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one finely chopped onion and two minced garlic cloves, sautéing for 4–5 minutes until soft and fragrant. This base layer builds the foundational flavor for your Spinach, Lentil, and Butter Bean Soup.

Step 2 — Toast the Spices

Add 1 teaspoon each of ground cumin and coriander to the pot. Stir constantly for about 60 seconds until the spices are very aromatic. Toasting them releases their essential oils, which deepens the overall flavor profile of the soup.

Step 3 — Add Lentils and Liquid

Pour in 1 cup of rinsed brown or green lentils and 6 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 20 minutes.

Step 4 — Incorporate Tomatoes and Beans

Stir in one 14-ounce can of diced tomatoes (with their juices) and two 15-ounce cans of drained and rinsed butter beans. Return the soup to a simmer and cook, uncovered, for another 15 minutes. The lentils should be tender but still hold their shape.

Step 5 — Wilt the Spinach

Add 5 ounces of fresh baby spinach to the pot. Stir gently until the spinach is fully wilted and incorporated, which should take 2–3 minutes. For a brighter green color, you can add the spinach just before serving.

Step 6 — Final Seasoning and Serve

Season the Spinach, Lentil, and Butter Bean Soup generously with salt and black pepper to taste. For a touch of acidity, finish with a squeeze of fresh lemon juice. Ladle the hot soup into bowls and serve immediately.

Nutritional Information

Calories	320
Protein	18g
Carbohydrates	45g
Fat	7g
Fiber	15g
Sodium	480mg

This hearty Spinach, Lentil, and Butter Bean Soup is also a good source of iron, folate, and vitamin A. Note: Nutritional estimates are based on typical ingredients and a standard serving size; values may vary depending on specific brands and preparation.

Healthier Alternatives

This Spinach, Lentil, and Butter Bean Soup is wonderfully adaptable. Here are some simple swaps to tailor it to your dietary needs or pantry.

• Swap butter beans for chickpeas — This protein alternative offers a slightly nuttier flavor and firmer texture.
• Use kale or Swiss chard instead of spinach — These heartier greens add a robust, earthy note and hold up better if you plan on leftovers.
• Replace vegetable broth with low-sodium broth — An easy way to control the salt content without sacrificing the savory base of your soup.
• Opt for coconut milk instead of cream (if used) — This creates a rich, dairy-free version with a subtle tropical sweetness.
• Substitute brown or green lentils for red lentils — They provide a lower glycemic index and maintain their shape for a more textured, lower-carb soup.
• Add quinoa or cauliflower rice — Stirring in either after cooking boosts protein or creates a lighter, grain-free meal.
• Use tamari or coconut aminos instead of soy sauce — This is a perfect gluten-free and lower-sodium alternative for seasoning.
• Top with nutritional yeast instead of Parmesan — It delivers a cheesy, umami flavor while keeping the dish dairy-free and vegan.

Serving Suggestions

• Serve this hearty Spinach, Lentil, and Butter Bean Soup with a slice of crusty sourdough or warm focaccia for dipping into the flavorful broth.
• For a complete meal, pair it with a simple side salad dressed with a bright lemon vinaigrette to complement the earthy flavors.
• This soup is perfect for a cozy weeknight dinner, a healthy lunch prep option, or a comforting starter for a larger gathering.
• Garnish each bowl with an extra drizzle of good olive oil, a sprinkle of red pepper flakes, or a dollop of plain yogurt or crème fraîche.
• For a heartier presentation, serve the Spinach, Lentil, and Butter Bean Soup in a deep bowl and top with freshly grated Parmesan or crumbled feta cheese.

This versatile soup stores and reheats beautifully, making it an ideal make-ahead dish for busy days.

Common Mistakes to Avoid

• Mistake: Using old, dried-out lentils which take forever to cook and stay hard. Fix: Always check your lentils’ age and give them a quick rinse to remove any dust that can cloud your Spinach, Lentil, and Butter Bean Soup.
• Mistake: Adding acidic ingredients like tomatoes or vinegar too early, which prevents the lentils from softening. Fix: Cook your lentils until nearly tender in the broth first, then stir in any acidic components.
• Mistake: Overcooking the spinach until it turns a drab, slimy green. Fix: Stir fresh spinach in just at the end, letting the residual heat wilt it to preserve vibrant color and texture.
• Mistake: Not sautéing your aromatic base (onion, carrot, celery) sufficiently, resulting in a flat flavor. Fix: Cook them low and slow until deeply softened and sweet to build a flavorful foundation for your soup.
• Mistake: Using the wrong type of lentil, like red lentils which turn to mush, instead of holding their shape. Fix: Opt for brown or green lentils for this soup, as they maintain a pleasant, distinct bite alongside the butter beans.
• Mistake: Skipping the step to drain and rinse the canned butter beans, leaving a starchy, metallic-tasting liquid. Fix: Always rinse canned beans thoroughly to improve flavor and texture in your final dish.
• Mistake: Underseasoning throughout the cooking process, leading to a bland pot. Fix: Season in layers—salt your aromatics, taste the broth as the lentils cook, and adjust again before serving.
• Mistake: Bringing the soup to a rapid boil after adding the delicate butter beans, causing them to break apart. Fix: Gently simmer the soup once the beans are added to keep them whole and creamy.
• Mistake: Neglecting to finish with a bright element, leaving the soup one-dimensional. Fix: A squeeze of lemon juice or a drizzle of good olive oil just before serving lifts all the earthy flavors beautifully.

Storing Tips

• Fridge: Cool the soup completely, then transfer it to an airtight container. Your Spinach, Lentil, and Butter Bean Soup will stay fresh in the refrigerator for up to 4 days.
• Freezer: For longer storage, freeze the soup in portion-sized, freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently reheat the soup in a pot over medium heat, stirring occasionally, until it is steaming hot throughout. For food safety, ensure it reaches an internal temperature of 165°F (74°C). You may need to add a splash of water or broth if the soup has thickened during storage.

Properly stored, this hearty soup is a fantastic make-ahead meal that tastes even better the next day as the flavors continue to meld.

Conclusion

This hearty Spinach, Lentil, and Butter Bean Soup is a perfect, nutritious meal for any day. I hope you love this simple, flavorful recipe as much as I do. Give it a try and let me know how it turned out in the comments! For more cozy soups, check out our Butternut Squash, Kale, and White Bean Soup Recipe or Kale, Quinoa & White Bean Soup Recipe.

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FAQs

Can I use canned lentils for this Spinach, Lentil, and Butter Bean Soup?

Yes, you can use canned lentils to save time. Drain and rinse them thoroughly, then add them near the end of the cooking process to prevent them from becoming too soft. This substitution makes the Spinach, Lentil, and Butter Bean Soup even quicker to prepare.

How can I make this soup creamier?

For a creamier texture, blend a portion of the soup with an immersion blender directly in the pot. Alternatively, you can mash some of the butter beans before stirring them in. This creates a thicker, richer base for your Spinach, Lentil, and Butter Bean Soup.

What is the best way to store and reheat leftovers?

Store the cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop, adding a splash of water or broth if it has thickened. This Spinach, Lentil, and Butter Bean Soup also freezes well for up to 3 months.