You know, there’s something so incredibly comforting about a big bowl of homemade soup, especially when life gets hectic. For me, this Spinach, Lentil and Bean Soup is an absolute lifesaver. I whipped up a batch last Tuesday when I got home late, and it was on the table in under 45 minutes, hitting all the right notes: hearty, healthy, and just plain delicious. It’s packed with so much goodness, and honestly, it feels like a warm hug in a bowl. I’ve been making this soup for years, and it never, ever lets me down!
Why You’ll Love This Spinach, Lentil and Bean Soup
Seriously, this soup is a weeknight warrior! It’s so easy to whip up, packed with nutrients, and tastes like a hug in a bowl. Here’s why you’ll be making it again and again:
- It’s ridiculously easy: You can have this hearty soup on the table in under 45 minutes!
- So healthy and nutritious: Packed with fiber from the lentils and beans, plus vitamins from all that spinach.
- Incredibly satisfying flavor: The simple aromatics, herbs, and hearty legumes create a taste that’s just *so* good.
- Super versatile: Feel free to swap beans, add other veggies, or adjust seasonings to your liking.
- Budget-friendly: Uses common pantry staples, making it a great go-to meal when you’re trying to save a few bucks.
Spinach, Lentil and Bean Soup Ingredients
Alright, down to business! You don’t need anything fancy for this soup, just some good ol’ pantry staples. Here’s what you’ll need to grab:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup dried red lentils, rinsed really well
- 6 cups vegetable broth (I like using a good quality one!)
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 5 ounces fresh spinach (that’s usually a good big bunch!)
- 1 teaspoon dried thyme
- Salt, to taste (start with about 1/2 teaspoon and go from there!)
- Black pepper, to taste (a good pinch, maybe 1/4 teaspoon to start)
Essential Equipment for Making Spinach, Lentil and Bean Soup
You don’t need a whole fancy kitchen for this soup, honestly! Just a good pot, a trusty knife, and a cutting board will get you through. I always grab my biggest pot for this one, just so everything has room to bubble away happily.
Step-by-Step Instructions for Spinach, Lentil and Bean Soup
Alright, let’s get this amazing soup simmering! It really is a breeze to make, and the results are just fantastic. Trust me, the aroma will have you hooked from the start. Follow along, and you’ll have a pot of pure comfort food in no time! For more hearty options, don’t forget to check out my creamy carrot lentil soup.
Sautéing Aromatics for Your Spinach, Lentil and Bean Soup
First things first, grab your biggest pot and set it over medium heat. Pour in that lovely olive oil. Once it’s shimmering a bit, toss in your chopped onion and let it soften up for about 5 minutes, stirring occasionally. Then, add the minced garlic – be careful not to burn it! – and cook for just another minute until it smells amazing.
Simmering the Lentils for a Tender Base
Now it’s time for the hearty stuff! Add your rinsed red lentils and the vegetable broth to the pot. Give it a good stir, bring it all up to a boil, and then quickly turn the heat down to low. Let it simmer away, covered, for about 15 minutes. You want those lentils to get nice and tender – check one to be sure!
Adding Beans and Seasonings to the Soup
Once the lentils are looking good, toss in your rinsed cannellini and kidney beans. Add the dried thyme, salt, and pepper. Give everything a good stir to make sure it’s all mixed together beautifully. Imagine all those wonderful flavors melding!
Wilting Spinach and Final Touches
Here comes the green power! Stir in the fresh spinach a handful at a time if your pot is super full. It’ll look like a lot, but it wilts down SO fast, usually in just 2-3 minutes. Give it a final taste test, add more salt or pepper if you think it needs it, and just like that, your delicious Spinach, Lentil and Bean Soup is ready to go!
Tips for Perfect Spinach, Lentil and Bean Soup
Okay, so making this soup is pretty straightforward, but I’ve learned a few little tricks over the years that just make it *chef’s kiss* perfect every single time. First off, don’t skip rinsing those dried red lentils! It gets rid of any dust or starch and really helps them cook up beautifully without getting gluey. Also, I’ve found that canned beans just work like a charm here – make sure you rinse and drain them really well, though. It washes away that starchy liquid and any metallic taste. For the consistency, if you like your soup a little thicker, just simmer it uncovered for a few extra minutes at the end until it reaches your happy place. And if you ever want a little crunch, well, you HAVE to try topping it with some crispy roasted chickpeas – wowza!
Ingredient Notes and Substitutions
This soup is super forgiving, which is one of its best qualities! If you don’t have red lentils, green or brown ones work too, they just might need a little longer to cook. And for the beans, feel free to use whatever you have on hand – pinto beans or even chickpeas would be delicious! If you’re not a fan of spinach or just don’t have any, kale or Swiss chard work wonderfully; just chop them up a bit smaller and maybe let them cook for a couple of extra minutes. It’s all about making it your own! For more bean-tastic ideas, check out my white bean mushroom stew.
Serving Suggestions for Your Soup
This Spinach, Lentil and Bean Soup is fantastic on its own, but oh my goodness, it’s even better with a few little extras! My absolute favorite is a big `a href=”https://keto-violet.com/chickpea-feta-salad/”`crusty piece of bread` for dunking – it’s a must! You could also serve it with a bright, fresh side salad, maybe something with a lemony vinaigrette to cut through the heartiness. And for a little creamy tang? A dollop of plain Greek yogurt or a swirl of sour cream right on top is just divine.
Storage and Reheating Instructions
Got leftovers? Lucky you! This spinach, lentil, and bean soup actually tastes even better the next day. Just pop it into an airtight container and keep it in the fridge for up to 4 days. Reheating is super easy too – just gently warm it up on the stovetop over medium-low heat, stirring now and then, or pop a bowl in the microwave. You might need to add a splash more broth or water if it’s thickened up!
Frequently Asked Questions About Spinach, Lentil and Bean Soup
Got questions about this yummy soup? I’ve got answers! Making this spinach, lentil, and bean soup is usually pretty straightforward, but it’s always good to have a few things clarified. I’ve gathered some of the most common things folks ask me. For more comforting soup ideas, check out my zucchini potato soup!
Can I freeze this spinach, lentil and bean soup?
Oh yes, absolutely! This soup freezes like a dream. I usually let it cool completely, then pop it into sturdy freezer bags or airtight containers. It’ll keep well in the freezer for about 2-3 months. Just thaw it in the fridge overnight and reheat it gently on the stove. Perfect for those times you need a quick meal!
What are the main health benefits of this soup?
This soup is a powerhouse of goodness! You’ve got fiber from the lentils and beans, which is great for digestion and keeping you feeling full. Plus, all that spinach packs in vitamins A, C, and K, plus iron. It’s a really balanced, nutrient-dense meal that’s also super satisfying and won’t weigh you down.
How can I make this soup spicier?
If you like a little heat, this soup is a great canvas for it! My favorite way is to add about 1/4 teaspoon of red pepper flakes along with the garlic and onion at the beginning. You could also add a pinch of cayenne pepper or even a diced jalapeño (seeds removed for less heat, or left in if you’re brave!) when you sauté the onions. Start small and add more until it’s just right for you!
Can I make this soup ahead of time?
Definitely! This soup is one of those glorious recipes that often tastes even better the next day. I sometimes make a big batch on Sunday to have lunches ready for the week. Just store it in an airtight container in the refrigerator and reheat it gently on the stovetop. It’s a real time-saver!
Nutritional Information
Just a heads-up, these numbers are estimates per serving, as things can change a bit depending on the exact brands you use and how generous you are with seasonings! This hearty Spinach, Lentil and Bean Soup usually packs around 350 calories, 50g carbs, 20g protein, and 8g fat per bowl.
Spinach, Lentil and Bean Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until lentils are tender.
- Add the cannellini beans, kidney beans, dried thyme, salt, and pepper. Stir to combine.
- Add the fresh spinach and stir until it wilts, about 2-3 minutes.
- Taste and adjust seasoning if needed. Serve hot.