Smoky Tomato Lentil Soup with Spinach and Olives

I made this on a whim because I happened to have all the ingredients on hand, and I was just blown away. Normally I find kalamata olives overwhelming because they are so rich and salty, but in this recipe they are the STAR! Wow, I can't wait to make this again. And I've mentioned before my love-hate relationship with lentils--I have to say, this recipe puts them in the LOVE LOVE category!

Source: My favorite vegan website, PostPunkKitchen


Smoky Tomato Lentil Soup with Spinach and Olives

1 tablespoon olive oil
1 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
1/2 teaspoon salt
Fresh black pepper
1 24 oz can fire-roasted tomatoes
4 cups fresh baby spinach (or chopped spinach)
3/4 cup roughly chopped kalamata olives

Preheat a 4-quart soup pot over medium high heat. Saute onions in oil with a pinch of salt until translucent, about 3 minutes. Add garlic and saute for 15 seconds or so, then mix in the thyme and paprika.

Add the lentils, broth, salt and pepper. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender. Add the tomatoes, crushing the tomatoes with your hands to get them into small pieces, as you add them. Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender.  Add spinach and olives and stir frequently until spinach is wilted and velvetty. Add water to thin, if necessary.

Taste for salt, and let sit for 10 minutes or so for flavors to marry, then serve!