A close up of a bowl of tomato lentil soup with olives and spinach.

Tomato Lentil Soup with Manzanilla Olives

  • Author: Kristen Stevens
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 10 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: European


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. 

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  • 2 tablespoons olive oil
  • 1 medium onion, minced
  • 4 garlic cloves, minced
  • 2 carrots, minced
  • 2 celery stalks 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)
  • 1 14-ounce can chopped tomatoes
  • 3 ounces  chopped fresh spinach (or baby spinach leaves)
  • 1 cup chopped Manzanilla olives
  • ½ cup cream, optional


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