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
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
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Spinach, Lentil and Butter Bean Soup
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
Nic | Nic's Adventures & Bakes
Thanks for sharing, this looks a lovely warming soup 🙂