Description
Spinach, Lentil and Butter Bean Soup is an easy, hearty vegan soup packed with plant-based protein and nutritious ingredients. Red lentils, butter beans, and spinach simmer with garlic, turmeric, mint, and thyme in vegetable stock to make a satisfying lunch or light dinner.
Ingredients
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 4 cloves garlic, peeled and crushed
- 1 teaspoon turmeric
- 150 g (3/4 cup) dried red lentils, rinsed
- 1.5 litres (6 cups) vegetable stock
- 1 teaspoon dried mint
- 250 g (9 oz) frozen spinach
- 1 bay leaf
- 2 sprigs fresh thyme
- Two 400 g (14 oz) tins butter beans, rinsed and drained
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large pan over low heat. Add the chopped red onion and cook, stirring often, for about 10 minutes until softened.
- Add the crushed garlic and turmeric. Cook for another 2 minutes, stirring frequently.
- Add the rinsed red lentils, vegetable stock, dried mint, frozen spinach, bay leaf, and fresh thyme. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Add the rinsed and drained butter beans. Season generously with salt and pepper.
- Simmer for another 5–10 minutes, until the lentils are tender and the soup is heated through. Taste and adjust the seasoning before serving.
Notes
- Serve with generously buttered crusty bread or toast for dipping. Use vegan butter to keep the meal fully plant-based.
- For extra flavor, top each bowl with a swirl of vegan pesto and/or a drizzle of non-dairy cream.
- Remove the bay leaf and thyme sprigs before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Vegan