Tomato Lentil Soup with Olives Recipe
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.
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
- ½ cup cream, optional
Instructions
- 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
Serving: 1 serving = 2 ½ cups, Calories: 457kcal, Carbohydrates: 48g, Protein: 16g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 41mg, Sodium: 2739mg, Potassium: 1038mg, Fiber: 19g, Sugar: 10g, Vitamin A: 9136IU, Vitamin C: 24mg, Calcium: 150mg, Iron: 6mg