Spinach, Lentil, and Butter Bean Soup Directions:
- Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, and carrot until softened, about 5 minutes.
- Stir in the cumin, turmeric, paprika, and coriander. Cook for 30 seconds to release the flavors.
- Add the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer, covered, for 20–30 minutes, or until the lentils are tender.
- Stir in the butter beans and spinach. Cook for a few more minutes until the spinach wilts.
- Season with salt and pepper to taste. Optionally, add a squeeze of lemon juice for brightness.
- Serve hot with crusty bread or a side salad.
Points Calculation:
- Olive oil (1 tbsp): 4 points
- Onion, garlic, carrot, spices, lentils, vegetable broth, butter beans, spinach, and lemon juice: 0 points
Total Points: 4
Servings: 4
Per Serving: 1 point
Nutrition Information:
- Calories: Approximately 190
- Fat: 4.5 g
- Protein: 10 g
- Carbohydrates: 30 g
- Sugar: 5 g
- Sodium: 420 mg
I'm await your comments! Enjoy!
