Tomato Lentil Soup with Manzanilla Olives
This tomato lentil soup is easy to make and a super cozy vegetarian meal. The lentils are cooked in a rich broth with tomatoes, carrots, celery, garlic, and spices. The soup is finished with a little spinach, a splash of cream, and some delicious Manzanilla olives.
This post is sponsored by European Olives.
Tomato Lentil Soup
You're looking at one of our favorite vegetarian soup recipes.
The flavor is rich and dreamy, with a hint of smokiness from the paprika and an umami bite from the Manzanilla olives.
Tender lentils make this soup hearty enough to call dinner.
We usually like to serve soup with a slice of buttered bread on the side, but this one is so rich and filling that it makes a meal all on its own.
Why we love European olives
The Manzanilla olives we use in this recipe are stuffed with pimientos, buttery soft, and have the most beautiful, delicate flavor.
They're also incredibly versatile and we love snacking on them as much as we love cooking with them. It's a good thing they're so healthy!
Did you know that in Canada, one out of every two olives eaten comes from Spain, including these Manzanilla olives used in this tomato lentil soup recipe?
How to make tomato lentil soup
Making tomato lentil soup is very easy. You'll need to set aside about one hour, but most of that time is hands-off while you let the lentils cook.
- Sauté minced onion, garlic, celery, and carrots until they begin to caramelize.
- Add the spices to the veggies and cook them for a moment to bring out their flavor.
- Add the lentils, stock, and canned diced tomatoes to the pot and simmer until the lentils are nice and soft.
- Now stir in a little cream, some spinach, and the best part, chopped Manzanilla olives.
Full instructions in the recipe card below.
How long does tomato lentil soup last?
This soup keeps well for at least 5 days in your fridge making it ideal for meal-prep.
Make a pot of tomato lentil soup tonight and enjoy the leftovers for lunch this week!
Does this soup recipe freeze well?
Yes, this tomato lentil soup can easily be frozen. Simply let it cool completely before transfrering it to a freezer-safe container.
It will keep well for up to three months in your freezer.
Note: it will thicken and the lentils will become extra soft. Simply add a little more stock when you reheat it.
More recipes using European olives
- Breakfast Strata with Hojiblanca Olives
- White Bean Dip with Hojiblanca Olives from Spain
- Spanish Chicken and Cauliflower Rice with Manzanilla Olives from Spain
- Easy Marinated Olives from Spain
- Stuffed Spanish Pork Chops with Gordal Olives
Popular vegetarian soup recipes
- Coconut Red Lentil Peanut Soup
- Carrot Soup with Coconut and Ginger
- Best Kale Minestrone Soup Recipe
- Cashew Cream of Mushroom Soup
Tomato Lentil Soup with Manzanilla Olives
If you love this recipe as much as we do, let us know with a 5-star rating!
- 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
- ½ cup cream, optional
- 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 tablespoons olive oil, 1 medium onion, 4 cloves garlic, 2 carrots, 2 stalks celery, 2 teaspoons EACH: thyme, oregano, and smoked paprika, 1 teaspoon EACH: salt and pepper
- 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.1 cup brown lentils, 6 cups vegetable stock, 14 ounce can diced tomatoes
- Add the spinach, Manzanilla olives, and if using, the cream and stir until the spinach wilts.3 ounces chopped fresh spinach, 1 cup chopped Manzanilla olives, ½ cup cream