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Vegan lentil soup with butter beans gluten-free

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.
5 from 1 vote


  • 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


  • Saucepan


  • 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.


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