• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Domestic Gothess logo

  • Home
  • About
  • Recipe Index
    • Biscuits/Cookies
    • Bread, Buns and Yeasted Bakes
    • Cakes
    • Cupcakes
    • Ice Cream and Sorbet
    • Jams, Chutneys and Preserves
    • Brownies & Bars
    • Desserts and Patisserie
    • Savoury
    • Breakfast
    • Drinks
    • Confectionary
  • Contact
  • Work With Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Recipes / Savoury / Spinach, Lentil And Butter Bean Soup

Spinach, Lentil And Butter Bean Soup

January 8, 2021 by hannahhossack 1 Comment

Jump to Recipe -

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.

Spinach, lentil and butter bean soup in a black pan on a wooden table with fresh herbs, slices of bread and a bowl of salt.

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!

Close up of a bowl of spinach, lentil and butter bean soup.

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.

Close up of soup in a black pan on a wooden table.

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:

Vegan corn chowder

Spiced carrot and pumpkin soup

Quick black-eyed bean soup

Vegan sausage casserole with lentils and farro

Vegetable and pearl barley stew with herby dumplings

Spiced red lentil and root vegetable soup

Autumn minestrone

A bowl of soup on a wooden table with a brown cloth, slices of bread and fresh herbs.

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

 

Spinach, lentil and butter bean soup in a black pan on a wooden table with fresh herbs, slices of bread and a bowl of salt.
Print
5 from 1 vote

Spinach, Lentil and Butter Bean Soup

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.
Course Main Course, Soup
Cuisine vegan
Keyword soup
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 people
Author Domestic Gothess

Ingredients

  • 1 Tbsp olive oil
  • 1 red onion finely chopped
  • 4 cloves garlic peeled and crushed
  • 1 tsp turmeric
  • 150 g (¾ cup) dried red lentils rinsed
  • 1.5 litres (6 cups) vegetable stock
  • 1 tsp dried mint
  • 250 g (9 oz) frozen spinach
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 400 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

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.

Pinterest image collage.

Filed Under: Mains, Recipes, Savoury, vegan

Never Miss A Post!

Subscribe to get all the latest recipes delivered to your inbox.

Previous Post: « Vegan Cranberry Almond Cake
Next Post: Vegan Earl Grey Tea Loaf »

Reader Interactions

Comments

  1. Nic | Nic's Adventures & Bakes

    January 12, 2021 at 11:45 am

    5 stars
    Thanks for sharing, this looks a lovely warming soup 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Popular Posts

Curried vegetable pasties – vegan pasties filled with curried vegetables and chickpeas, perfect for picnicking! #vegan #baking #pastry
Vegan fruit and nut flapjacks - easy vegan oaty flapjacks (oat cookie bars) filled with dried fruits, nuts and seeds. Perfect for snacking, lunchboxes and hiking!
Vegan chocolate fudge cake - an easy to make, moist, fudgy vegan chocolate cake topped with coconut milk ganache. No one will be able to guess that it's vegan!
Vegetable tagine wit almond and chickpea couscous - an easy, healthy vegetarian/vegan meal with tonnes of flavour!
Easy vegan lemon curd recipe - egg and dairy free lemon curd that is sweet, creamy, intensely lemony, totally addictive and ready in under ten minutes!
Easy mushroom linguine - ready in fifteen minutes this vegetarian mushroom linguine is quick, easy, healthy and delicious.

Footer

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright Notice © Hannah Hossack-Lodge and domesticgothess.com. Unauthorized use and/or duplication of text and/or photos from this blog without express and written permission from this blog’s author and owner is strictly prohibited.
Disclosure & Privacy

Subscribe To Our Mailing List

Subscribe to get all the latest recipes delivered to your inbox.

Copyright © 2021 Domestic Gothess on the Foodie Pro Theme

This site uses cookies: Find out more.