Spinach, Lentil & Butter Bean Soup

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. I make this spinach, lentil and butter bean soup frequently when the weather is cold. It is a lovely hearty soup, packed with red lentils and butter beans which make it filling as well as nutritious and a good source of protein. It is flavored with mint, thyme, turmeric and bay leaves which gives it a lovely fresh, herby flavor. It is even better the next day once the flavors have had a chance to develop!

Ingredients:
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 liters (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, to taste

Instructions:
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.
Add the garlic and turmeric and cook for a couple more minutes. 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. Add the butter beans and season generously with salt and pepper. Simmer for another 5-10 minutes then check the seasoning and serve.

Notes:
I love this soup served with generously buttered crusty bread or toast for dipping.
It is delicious as it is, but it is also great topped with a swirl of vegan pesto and/or a drizzle of non-dairy cream.

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