Spinach, lentil and butter bean soup - this easy vegan soup is healthy, hearty and nutritious. It is high in plant-based protein and makes a great filling lunch or light dinner.
I make this spinach, lentil and butter bean soup frequently when the weather is cold. It is a lovely hearty soup, packed with red lentils and butter beans which make it filling as well as nutritious and a good source of protein.
It is flavoured with mint, thyme, turmeric and bay leaves which gives it a lovely fresh, herby flavour. It is even better the next day once the flavours have had a chance to develop!
What Do I Need To Make Spinach, Lentil and Butter Bean Soup?:
Frozen spinach: I always prefer to cook with frozen spinach rather than fresh as I find it less hassle, I always have some in the freezer, and a massive bagful doesn't cook down to practically nothing, unlike fresh spinach!
Red lentils: dried red lentils are the easiest type of lentil to cook as they don't require pre-soaking and cook through very quickly as they are so small.
You could use another type of lentil instead if you prefer but bear in mind that they will likely take longer to cook.
Butter beans: I love the creamy texture of tinned butter beans in this soup but really you can swap them for any kind of bean you like/happen to have in the cupboard.
Sometimes I also like to use one tin of butter beans and one of chickpeas.
Vegetable stock: a lot of the flavour comes from the stock so use one that you like the flavour of. I swear by Marigold vegan bouillon.
Herbs and spices: You can vary these to suit you but I like to use dried mint, bay leaves, fresh thyme and plenty of garlic, as well as a bit of turmeric which gives the soup a lovely bright yellow colour.
Onion: I use red onion but brown is fine too.
How To Serve Spinach, Lentil and Butter Bean Soup:
I love this soup served with generously buttered crusty bread or toast for dipping.
It is delicious as it is, but it is also great topped with a swirl of vegan pesto and/or a drizzle of non-dairy cream.
How Long Will It Keep?:
Stored in a covered container in the fridge this spinach, lentil and butter bean soup will keep for 4-5 days.
The leftovers are great reheated for quick and easy lunches!
Can I Freeze Spinach, Lentil And Butter Bean Soup?:
Yes, this soup freezes well. Freeze it in a covered, freezerproof container (or in individual potions in ziplock bags or the like) for up to three months.
Allow to defrost in the fridge then reheat as needed. (Or just microwave it straight from frozen).
More Vegan Soup Recipes:
Spiced carrot and pumpkin soup
Vegan sausage casserole with lentils and farro
Vegetable and pearl barley stew with herby dumplings
Spiced red lentil and root vegetable soup
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Spinach, Lentil and Butter Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 red onion finely chopped
- 4 cloves garlic peeled and crushed
- 1 teaspoon turmeric
- 150 g (¾ 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
Instructions
- Heat the oil in a large pan. Add the onion and cook over a low heat, stirring often, for about 10 minutes until the onion is soft.
- Add the garlic and turmeric and cook for a couple more minutes.
- Add the lentils, vegetable stock, mint, frozen spinach, bay leaf and thyme. Bring up to a simmer and cook for 20 minutes, stirring every now and again.
- Add the butter beans and season generously with salt and pepper. Simmer for another 5-10 minutes then check the seasoning and serve.
Notes
PamelaB
I love butter beans! Can’t wait to try this…know it will be wonderful.
Christina
I added coconut cream in enhancing the nutrition benefits
Beverley Crocker
I've just made this & it looks exactly like the recipe
Stephanie Fisher
This is amazing! Honestly so good on it's own, but I did and a dollop of sour cream since in not a vegan, just trying to be healthier lol. So so so good
Fizzah
What’s a good sub for butter beans? I’ve never used them and don’t currently have it on hand.
Hannah
Hi Fizzah, any other kind of white beans would be fine, any kind of tinned bean will work though.
Mary
Delicious soup recipe. Used dried green split peas as I had no lentils on hand. Will make this again and again as it’s so versatile.
Nabil
just made this one, and it is really delicious. thank you. it's a perfect recipe
Lise
Fantastic!!! I only had fresh spinach and used garbanzo beans and it was wonderful!
Thank you!!!
I will definitely make this again.
debbi Martinez
Would l9ve to know nutritional facts on the soup. Very yummy
Isabell
I want to make this with fresh spinach, how much did you use?
Virginia
It’s soup season and I’m loving this one. Deliciously hearty and so easy to make. I used green lentils as had some to use up. Thank you for a great recipe
Deena
Awesome taste and so easy! I made garlic bread with a baguette go with it. Whole family approved!
Christin
Do you think shallow onion would work well instead of a red onion?
Hannah
Hi Christin, yes that will work.
Marie
Do you have a crock pot version of this?
Hannah
Hi Marie, I don't I'm afraid.
Kathryn McChesney
So beautiful and green! I added a can of green chiles and one serano as it was too bland for me. But that really was a lovely addition. Healthy and affordable and delicious
Sue
This is the most delicious comforting soup. Loved by all in the family
Jill
I found it a bit too bland for me, so I added tamari, miso, and lots of lemon. Really helped! Great easy recipe.
Anne Boyd
I wanted a change from the usual red lentil, coconut milk soup. I was looking for something lighter with a bit more protein. This really surpassed my expectations and will be added to my regular soup rotation. I followed mostly, except added extra veg (a chopped carrot and some zucchini). I think it’s important to get good quality butter beans, or sub in cannellini if you can’t.
elizabeth shipley
I bought some dried lima beans from an heirloom farm here in Oxnard CA and finally cooked them up and will be using them in a soup tomorrow. Before I read your recipe I was thinking of adding some lentil, maybe the red or black variety.
Rebel
I just made this for my sister who is plant based no oil.
I use water instead of oil and it works perfectly.
I used a little better than bouillon vegetable, and knorr brand vegetable bouillon. I decided to leave the salt out for now… but so far it’s tasting perfect. I used 2 Tbls of fresh mint because I didn’t have dried. That mint!!!! It’s blowing my mind with the gentle flavors it helps bring out in this.
Thank you for sharing this delicious recipe!