Description
A warm, hearty vegan soup packed with spinach, lentils, and butter beans. Perfect for chilly evenings and as a healthy meal prep option.
Ingredients
Scale
- 1 cup dried lentils (green or brown)
- 1 can (15 oz) butter beans, drained and rinsed
- 4 cups fresh spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and minced garlic. Sauté until the vegetables are soft, about 5-7 minutes.
- Stir in the cumin and cook for an additional minute to release its flavor.
- Add the lentils and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes until the lentils are tender.
- Gently fold in the butter beans and spinach. Cook until the spinach wilts, about 3-5 minutes.
- Season with salt and pepper to taste. Enjoy your warm, comforting soup!
Notes
For added flavor, consider a splash of lemon juice before serving. Customize the soup’s texture by blending half of it for creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg