Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 can (15 oz) butter beans, drained and rinsed
- 4 cups fresh spinach, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onion and sauté for 5-7 minutes until soft.
- Stir in minced garlic for another minute until fragrant.
- Add lentils, vegetable broth, cumin, smoked paprika, and turmeric; bring to a boil.
- Reduce heat and simmer for 20-25 minutes until lentils are tender.
- Stir in butter beans and spinach; simmer for an additional 5 minutes.
- Season with salt and pepper to taste before serving hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg