Ingredients
Soup Base
- 1 tbsp Olive oil
- 1 Red onion, finely chopped
- 4 cloves Garlic, minced
- 1 tsp Turmeric
Legumes and Greens
- ¾ cup Red lentils
- 2 (14-oz) cans Butter beans, rinsed and drained
- 9 oz Spinach (frozen)
Liquids and Herbs
- 6 cups Vegetable stock
- 1 tsp Dried mint
- 1 Bay leaf
- 2 sprigs Fresh thyme
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté onion: In a Dutch oven or large pot over medium heat, heat 1 tablespoon olive oil. Add the finely chopped onion and sauté over low heat, stirring often, for about 10 minutes until the onion is soft and translucent.
- Add garlic and turmeric: Add the minced garlic cloves and turmeric to the pot. Cook and stir for 2 minutes until fragrant, being careful not to burn the garlic.
- Add lentils, stock, spinach, and herbs and simmer: Stir in the red lentils, vegetable stock, dried mint, frozen spinach, bay leaf, and fresh thyme sprigs. Bring the mixture up to a simmer and cook uncovered, stirring occasionally, for about 20 minutes or until the lentils are tender.
- Add butter beans and seasoning: Add the rinsed and drained butter beans to the pot. Season generously with salt and black pepper. Continue to simmer the soup for an additional 5-10 minutes to allow the flavors to meld together. Taste and adjust seasoning as needed.
- Serve: Remove the bay leaf and thyme sprigs before serving. Ladle the soup into bowls and enjoy warm as a nourishing meal.
Notes
- For a smoother texture, blend part of the soup after cooking and then stir back in.
- Use fresh spinach if preferred; add it towards the end of cooking to avoid overcooking.
- This soup freezes well for up to 3 months.
- Adjust the consistency by adding more vegetable stock if desired.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
