Spinach, Lentil, and Butter Bean Soup
 Ingredients:
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, diced
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp smoked paprika
1/4 tsp ground coriander
1 cup (200 g) dried green or brown lentils, rinsed
4 cups (950 ml) vegetable broth
1 can (15 oz or 425 g) butter beans, drained and rinsed
4 cups (120 g) fresh spinach, chopped
Salt and pepper, to taste
Optional: 1 tbsp fresh lemon juice for brightness
 DirectionionÂ
Hearty Spinach, Lentil, and Butter Bean Soup
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, diced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon ground coriander
1 cup (200 g) dried green or brown lentils, rinsed
4 cups (950 ml) vegetable broth
1 can (15 oz or 425 g) butter beans, drained and rinsed
4 cups (120 g) fresh spinach, chopped
Salt and pepper to taste
Optional: 1 tablespoon fresh lemon juice for brightness
Instructions:
Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrot. Sauté until softened, about 5 minutes.
Add Spices: Stir in cumin, turmeric, paprika, and coriander. Cook for 30 seconds more.
Add Lentils and Broth: Add lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer, covered, for 20-30 minutes, or until lentils are tender.
Add Butter Beans and Spinach: Stir in butter beans and spinach. Cook for a few more minutes until spinach is wilted.
Season and Serve: Season with salt and pepper to taste. If desired, add a squeeze of fresh lemon juice for brightness. Serve hot with crusty bread or a side salad.
Tips:
For a creamier soup, you can use an immersion blender to puree a portion of the soup.
You can also add other vegetables like zucchini, bell peppers, or kale to the soup.
If you want a heartier soup, you can add cooked grains like brown rice or quinoa.
Enjoy your delicious!
