Warming Spinach Lentils & Butter Beans. Another great one for Veganuary or the Vegans in your life.

butter beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Cannellini beans offer similar creaminess while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Chop the red onion and add it to a pan with olive oil to soften.

Add roughly chopped garlic to the pan and soften it with the onion.

Boil a kettle full of water and pour it into the pan with the softened onions and garlic.

Add stock pots or cubes to the pan to make 1.5 liters of vegetable stock and stir well.

Once the stock and onions have settled, add about 150 grams (or three handfuls) of split pea lentils to the pan.

Allow the lentils to bubble away for a few minutes without overcooking them.

Add 1 teaspoon of dried thyme and 1 teaspoon of dried mint to the pan, along with 1 teaspoon of turmeric, and stir to combine.

Roughly chop the baby spinach and add it to the pan gradually, allowing it to wilt as you stir.

After about 10 minutes, check that the spinach is wilted and the lentils are tender but not mushy.

Rinse the butter beans in a colander under running water to remove the metallic taste from the can.

Add the butter beans to the pan and stir them in, allowing them to heat through for about 10 minutes.

Finally, add the plant-based Philadelphia cream cheese to the pan and stir for 2-3 minutes until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary