Vegan Lentil Soup With Butter Beans

Vegan Lentil Soup With Butter Beans Recipe

By Earth of Maria

🔪Prep Time: 0 mins

👩‍🍳Cook Time: 30 mins

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

Instructions

1Heat the olive oil in a pan and add the onion, cooking for 2-3 minutes, until softened.

2Add 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.

3Add 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.

4Stir in the butter beans and cook for a few minutes more, before serving.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.