Description
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Spinach, Lentil, and Butter Bean Soup
This hearty vegan soup is a perfect meal for cold weather, packed with nutritious red lentils, butter beans, and spinach. High in plant-based protein, it’s filling and comforting, making it ideal for a light dinner or lunch. The fresh thyme, dried mint, and turmeric add a unique blend of flavors, making every spoonful vibrant and aromatic. For an extra touch, try serving it with crusty bread, a swirl of vegan pesto, or a drizzle of non-dairy cream.
1 Tbsp olive oil
1 red onion, finely chopped
4 cloves garlic, crushed
1 tsp turmeric
150g dried red lentils
1.5 L vegetable stock
1 tsp dried mint
250g frozen spinach
1 bay leaf
2 sprigs fresh thyme
2 tins (400g each) butter beans, rinsed
Salt and pepper
Directions:
1. Heat oil in a pan, add onion, and cook for 10 mins until soft.
2. Add garlic and turmeric, cook for 2 mins.
3. Stir in lentils, stock, mint, spinach, bay leaf, and thyme. Simmer for 20 mins.
4. Add butter beans, season, and simmer for 5-10 mins. Serve hot.
Prep Time: 10 mins
Kcal: 320 per serving
