Description
Spinach, lentil and butter bean soup – this easy vegan soup is healthy, hearty and nutritious. It is high in plant-based protein and makes a great filling lunch or light dinner.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 red onion, finely chopped
- 4 cloves garlic, peeled and crushed
- 1 tsp turmeric
- 150 g (¾ cup) dried red lentils, rinsed
- 1.5 litres (6 cups) vegetable stock
- 1 tsp dried mint
- 250 g (9 oz) frozen spinach
- 1 bay leaf
- 2 sprigs fresh thyme
- two 400 g (14 oz) tins butter beans, rinsed and drained
- salt and pepper
Instructions
- Step: Heat the oil in a large pan. Add the onion and cook over a low heat, stirring often, for about 10 minutes until the onion is soft.
- Step: Add the garlic and turmeric and cook for a couple more minutes.
- Step: Add the lentils, vegetable stock, mint, frozen spinach, bay leaf and thyme. Bring up to a simmer and cook for 20 minutes, stirring every now and again.
- Step: Add the butter beans and season generously with salt and pepper. Simmer for another 5-10 minutes then check the seasoning and serve.
Notes
Serve with generously buttered crusty bread or toast for dipping. This soup is also great topped with a swirl of vegan pesto and/or a drizzle of non-dairy cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 15 g
- Protein: 18 g
- Cholesterol: 0 mg