Spinach, Lentil, and Butter Bean Soup

ByOlivia Coleman October 3, 2025

Sit Back—I’ve Got a Soup for You!

You know when you just want something cozy but also don’t want twenty pots to wash? Yep, that’s where this Spinach, Lentil, and Butter Bean Soup comes out swinging. The first time I made this, I was raiding my pantry, convinced there was nothing for dinner (classic, right?), but this odd mix actually turned out brilliant. Even my cat seemed impressed—not that he’d ever confess it.

Most times I make it on rainy days or if I’m feeling a bit under the weather. Or, honestly, just when I can’t be fussed with anything too faffy—because life’s too short for faff! Right, let’s get to it.

Why I’m Obsessed With This (And Maybe You Will Be Too)

I whip this up whenever I need hearty food but don’t want to collapse in a food coma. My family goes mad for it because it’s kind of creamy (thanks, butter beans!) but also feels healthy, so I don’t get those looks. My cousin swears the leftovers get him through desk lunches—and he’s picky. (Oh, and I used to hate chopping onions, but pre-chopped frozen ones are a game changer if you’re lazy like me!)

Stuff You’ll Need (Substitutes Welcome)

2 tbsp olive oil (but, if you run out, I once used a knob of butter + a splash of veggie oil. Turned out grand.)
1 medium onion, chopped (or a generous handful of frozen pre-chopped—no shame)
2 garlic cloves, smashed and minced (I’ve been known to just use garlic paste on a Monday)
2 medium carrots, peeled and diced (skip if you’re out—throw in a bit of celery, no one will know)
1 tsp ground cumin (my aunt swears by smoked paprika instead—go wild)
1 tsp dried thyme
180g (about 1 cup) green or brown lentils, rinsed (red lentils are fine, though it cooks a bit faster)
400g tin butter beans, drained (use cannelini, even chickpeas in a crisis)
1 litre veg stock (cube, homemade, or even a cheaty stock pot)
a generous couple of handfuls of fresh spinach (frozen works, honestly)
Salt and black pepper (just go by taste—I’m not your boss!)
Juice of half a lemon (optional, but I think it makes it)

Here’s How I Make It (Loose Instructions)

Sling your olive oil in a decent-sized pot (mine’s battered and ancient; works great). Warm it on medium and toss in onion and carrot. Let ‘em sweat for 5-ish minutes till soft but not brown. I always get impatient here—don’t rush. Learned the hard way.
Next up: garlic, cumin, thyme. Stir and smell—this is when it starts smelling like you know what you’re doing. Cook about a minute.
Lentils go in next. Give them a swirl so they get some flavour. Pour in your stock, bring the lot to a gentle bubble, then drop the heat and let it just do its thing (lid on, mostly). Twenty, twenty-five minutes? If it needs more liquid, chuck some in. Don’t panic if it looks like a swamp. It sorts itself out.
Add butter beans now, and keep simmering for 10 minutes. Don’t forget to stir or the beans clump (it’s honestly happened to me).
Time for the spinach. It’ll wilt scarily fast. Gasp, then stir. This is when I usually sneak a taste, and, yes, maybe a spoonful more salt.
Turn off the heat. Lemon juice if you fancy (trust me, it’s zingy in a good way). Serve up, and if it’s super thick—just splash in more stock or water. Done!

Random Discoveries and Honest Notes

I keep overcooking lentils. Just check them now and then, or they’ll vanish into mush (unless you like mush?)
If it tastes blah at the end, probably add a bit more salt or lemon—makes a world of difference.
I used to skip the lemon, but now? Actually, I find it works better if you don’t.
Side tangent: I listen to a podcast while chopping. Makes the time fly. Splendid Table is great, by the way.

Let’s Talk Variations (Some Work, Some Don’t…)

I tried adding chopped tomatoes once. Disaster. Turned weirdly sweet. Maybe just me?
Chickpeas instead of butter beans work in a pinch but I miss the creamy taste.
Curried version with extra cumin and a smidge of curry powder—would recommend for spice fans!
Once I threw in leftover roast chicken; not sure it added much but at least it didn’t wreck it.

Tooled Up (Or Not)

You probably want a decent soup pot. But honestly, I made it once in a huge frying pan (don’t ask). Worked fine, just messier stirring.

If you want it extra smooth, blitz half with a hand blender. Or, if you don’t have one, mash with a potato masher. Lumpy soup never hurt anyone! (Also, if you’re shopping, I usually check out Serious Eats’ blender reviews.)

Keeping Leftovers Tasty

It keeps for about three days in the fridge, and it actually tastes better the next day—or at least I think so. Freezes fine too, in those random old takeaway containers. Though honestly, in my place, it never lasts more than a day!

How I Serve Mine (In Case You’re Curious)

Big bowls, with thick slices of toast for dunking (sourdough is good, but even plain white is fine). My brother adds a splash of hot sauce and some grated cheddar…not traditional, but what is these days?

Lessons Learned (Or, My Pro Tips)

Don’t ever rush the onion and carrot bit. I did once and it tasted weirdly raw the whole time.
Taste as you go. It’s never the same twice—could be the lentils, could be my mood.
If you forget the lemon, don’t panic. But do remember next time! Big difference.

People Have Asked Me These (For Real!)

Q: Can I use red lentils?
A: Yep, they cook quicker and make it creamier, but maybe keep an eye so it doesn’t go full baby food (unless that’s what you’re into?).

Q: No butter beans! What then?
A: Absolutely fine, just use cannelini, chickpeas, or skip and add a little extra lentil. I’ve even lobbed in frozen peas once—it worked shockingly well.

Q: Can this be made in a slow cooker?
A: I’ve not tried it, but my friend swears by tossing it all in and cooking on low for 6 hours—spinach at the end though!

Q: Freezer-friendly?
A: Oh, 100 percent! Though the spinach does go a bit wimpy. Just ignore it.

And hey, if you muddle up the directions, it’s just soup. It almost always works out. Shout if you figure out a wild new version—I’m all ears.

Olivia Coleman