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Spinach, Lentil, and Butter Bean Soup for Cozy Nights

A hearty, cozy one-pot soup made with lentils, butter beans, and fresh spinach—perfect for chilly evenings and easy meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Comfort Food, Mediterranean
Calories: 240

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 0.5 tsp black pepper
  • 0.5 tsp salt adjust to taste
  • 1 cup dried brown lentils rinsed
  • 1 can (15 oz) butter beans drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 leaf bay leaf
  • 4 cups fresh spinach washed and chopped
  • 1 tbsp lemon juice optional
  • 1 tbsp parsley chopped, optional garnish

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Method
 

  1. In a large pot, heat olive oil over medium heat. Add onions and sauté for 3–4 minutes until translucent.
  2. Add garlic, carrots, and celery. Cook for 4–5 minutes until vegetables soften.
  3. Stir in cumin, smoked paprika, thyme, salt, and pepper. Cook for 1 minute until fragrant.
  4. Add lentils and diced tomatoes, stirring to combine.
  5. Pour in vegetable broth and add the bay leaf. Bring to a boil, then reduce heat.
  6. Simmer for 25–30 minutes, until lentils are tender.
  7. Stir in butter beans and cook for 5 minutes.
  8. Add spinach and cook until wilted, about 2–3 minutes.
  9. Remove bay leaf, stir in lemon juice if using, and serve hot with parsley garnish.

Notes

This soup can be blended for a creamy texture, or served chunky for more bite. Store leftovers for up to 4 days.