Spinach, Lentil, and Butter Bean Soup – Cozy, Nourishing, and Wonderfully Simple

There’s a certain kind of comfort that only a pot of soup simmering on the stove can bring. This Spinach, Lentil, and Butter Bean Soup is exactly that kind of comfort—quiet, steady, and deeply nourishing. It’s the sort of recipe you turn to when you want something wholesome and grounding, a meal that warms you from the inside out without weighing you down.

This soup is built on humble pantry staples, yet the result feels anything but basic. Earthy lentils give the broth body and depth, while buttery, creamy butter beans add richness and softness to every spoonful. Fresh spinach melts into the soup right at the end, bringing color, freshness, and a gentle vegetal note that keeps the flavors balanced and bright.

What makes this soup especially lovely is how naturally it fits into everyday life. It’s affordable, easy to prepare, and made entirely in one pot. It works beautifully as a light dinner, a nourishing lunch, or a make-ahead meal for busy weeks. It’s also naturally vegetarian and easy to adapt for vegan or gluten-free diets, making it a reliable recipe for feeding a variety of eaters.

There’s also something timeless about this combination. Lentils and beans have long been staples in Mediterranean and Middle Eastern cooking, valued for their ability to create filling, nutritious meals from simple ingredients. When paired with olive oil, aromatics, and leafy greens, they become the foundation of food that’s both comforting and deeply satisfying.

This is the kind of soup you’ll find yourself making again and again. It doesn’t shout for attention—it quietly earns its place in your regular rotation, especially on cooler days or whenever you crave something steady, cozy, and good for you.

Ingredients:

• Olive oil
• Yellow onion, finely chopped
• Carrots, diced
• Celery stalks, diced
• Garlic cloves, minced
• Dried green or brown lentils, rinsed
• Vegetable broth
• Canned butter beans, drained and rinsed
• Tomato paste
• Ground cumin
• Dried thyme
• Bay leaf
• Salt
• Black pepper
• Fresh spinach, roughly chopped
• Lemon juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 6–8 minutes until softened and fragrant.
2. Stir in the garlic and cook for 30 seconds, just until aromatic.
3. Add the tomato paste, cumin, and dried thyme. Cook for 1–2 minutes, stirring constantly, to deepen the flavor.
4. Add the lentils, vegetable broth, and bay leaf. Bring to a gentle boil.
5. Reduce heat to a simmer and cook uncovered for 20–25 minutes, or until the lentils are tender but not mushy.
6. Stir in the butter beans and continue to simmer for another 5 minutes to warm them through.
7. Add the chopped spinach and stir until wilted, about 1–2 minutes.
8. Season with salt, black pepper, and lemon juice to taste.
9. Remove the bay leaf and serve hot with a drizzle of olive oil if desired.

Tips & Tricks

• Rinse lentils well to remove excess starch and debris.
• If the soup thickens too much, add a splash of broth or water.
• Lemon juice at the end brightens the entire pot.

Variations

• Add crushed red pepper flakes for gentle heat.
• Stir in smoked paprika for a deeper, smoky flavor.
• Blend a portion of the soup for a creamier texture.

Serving Suggestions

• Serve with crusty bread or warm flatbread.
• Pair with a simple green salad for a complete meal.
• Top with grated Parmesan or dairy-free cheese if desired.

Storage Information

• Store in an airtight container in the refrigerator for up to 4 days.
• This soup freezes well for up to 3 months.
• Reheat gently on the stovetop, adding liquid if needed.

FAQ

• Can I use canned lentils? Yes, reduce cooking time and add them later.
• Is this soup vegan? Yes, as written it’s fully plant-based.
• Can I add more vegetables? Absolutely—zucchini, potatoes, or kale work well.

History / Fun Facts
Lentil-based soups are among the oldest recorded dishes in human history, dating back thousands of years. Butter beans, also known as lima beans, have been used across Mediterranean and European cuisines for centuries. Together, they form a protein-rich, affordable, and comforting meal that has stood the test of time.