Tomato Lentil Soup with Olives Recipe

Ingredients

• 2 tablespoons olive oil
• 1 medium onion (minced)
• 4 cloves garlic (minced)
• 2 carrots (minced)
• 2 stalks celery (minced)
• 2 teaspoons EACH: thyme, oregano, and smoked paprika
• 1 teaspoon EACH: salt and pepper
• 1 cup brown lentils
• 6 cups vegetable stock (can use chicken stock)
• 14 ounce can diced tomatoes
• 3 ounces chopped fresh spinach (or baby spinach leaves)
• 1 cup chopped Manzanilla olives
• 1/2 cup cream (optional)

Instructions

1. 1

   cook vegetables: Heat the oil in a large pot over medium-high heat. Add the onion and let it cook until it softens, about 3 minutes. Add the garlic, carrots, and celery to the pot and let them cook for about 5 minutes. Mix in the thyme, oregano, smoked paprika, salt, and pepper.

2. 2

   add lentils: Add the lentils, stock, and tomatoes to the pot and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are soft.

3. 3

   finish: Add the spinach, Manzanilla olives, and if using, the cream and stir until the spinach wilts.