Spinach, Lentil and Butter Bean Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

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 ½ litres (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

Directions

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.