Smoky Tomato Lentil Soup With Spinach & Olives
Rich, smoky vegan lentil soup with fire-roasted tomatoes, kalamata olives, and spinach. One pot, mostly hands-off, and it tastes like it took all day.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 2 tablespoons sweet smoked paprika
- 1 cup dried brown lentils or green lentils
- 5 cups vegetable broth
- ½ teaspoon salt
- Fresh black pepper
- 1 24 oz can fire-roasted tomatoes
- 4 cups fresh baby spinach or chopped spinach
- ¾ cup kalamata olives roughly chopped
Instructions
- Preheat a 4-quart soup pot over medium-high heat. Sauté the onion in the oil with a pinch of salt until translucent, about 3 minutes. Add the garlic and sauté for about 15 seconds, then stir in the thyme and paprika.
- Add the lentils, broth, salt, and a few grinds of black pepper. Cover and bring to a boil. Once boiling, lower the heat to medium and cook for 25 minutes, stirring occasionally, until the lentils are almost tender.
- Add the tomatoes, crushing them with your hands as you add them. Bring back to a boil, then lower the heat and simmer for another 20 minutes or so, until the lentils are very tender.
- Add the spinach and olives and stir until the spinach is wilted. Add a splash of water to thin if needed. Taste for salt — the olives are salty so hold off on adding more until after they go in. Let sit for 10 minutes or so for the flavors to settle, then serve.
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