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.
Servings 4 people
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
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.