Get the Recipe: Vegan Lentil Soup With Butter Beans
This vegan soup with butter beans is made with green lentils, potatoes and butter beans, and is ideal for a hearty lunch or dinner. Serve it with a side of crusty bread for ultimate deliciousness! Gluten-free and easy to make.
Ingredients
- 1 tbsp olive oil
- 1 large carrot, peeled and chopped
- 1 medium zucchini, chopped
- 1 cup tomatoes, chopped
- 2 tbsp tomato paste
- 1 tbsp dried rosemary
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1 tin chopped tomatoes , (14 oz)
- 2 cups veggie broth
- 1 cup green lentils, dry
- 3 cups potatoes, peeled and diced
- 1 tin butter beans, (8 oz), drained and rinsed
Equipment
- Saucepan
Instructions
- Heat the olive oil in a pan and add the onion, cooking for 2-3 minutes, until softened.
- Add the carrots, zucchini, tomatoes and tomato paste. Cook for 5 minutes, until softened, then add the dried rosemary, smoked paprika, cumin and turmeric. Continue cooking for 2-3 minutes more.
- Add the tinned tomatoes, veggie broth, green lentils and potatoes. Simmer for 12-15 minutes, stirring frequently, over a medium heat, until the lentils are softened and the potatoes are fork-tender.
- Stir in the butter beans and cook for a few minutes more, before serving.
Video
Calories: 279kcal, Carbohydrates: 46g, Protein: 15g, Fat: 5g, Saturated Fat: 1g, Sodium: 566mg, Potassium: 1093mg, Fiber: 18g, Sugar: 7g, Vitamin A: 4073IU, Vitamin C: 24mg, Calcium: 61mg, Iron: 5mg