This butter bean and lentil soup is a super warming and nourishing dish to enjoy on these cooler winter nights. It's high in fibre to support gut health from the beans, lentils and vegetables, it's also rich in antioxidants and plant-based protein which is important to help balance out blood sugar levels.
Ingredients:
150g dried red lentils
2 cans of butter beans
2 broccoli heads, finely chopped
4 cups of spinach
1 whole onion, peeled and finely chopped
3-4 garlic cloves, peeled and finely chopped
2 tsp turmeric
1 tsp dried thyme
1 bay leaf
salt and pepper to taste
To serve: extra virgin olive oil
Method:
1
Add all ingredients except the spinach into a soup pot and simmer for 20 minutes.
2
Add the spinach into soup pot and stir in for 2-3 minutes until it's wilted through. Take out the bay leaf, season with salt and pepper and serve into bowls. Drizzle with olive oil for a healthy fat source and to balance out the meal.
Ingredients
150g dried red lentils
2 cans of butter beans
2 broccoli heads, finely chopped
4 cups of spinach
1 whole onion, peeled and finely chopped
3-4 garlic cloves, peeled and finely chopped
2 tsp turmeric
1 tsp dried thyme
1 bay leaf
salt and pepper to taste
To serve: extra virgin olive oil
