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.
2teaspoonsEACH: thyme, oregano, and smoked paprika
1teaspoonEACH: salt and pepper
6cupsvegetable stock, can use chicken stock
14ouncecan diced tomatoes
3ounceschopped fresh spinach, or baby spinach leaves
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