Name: Smoky Tomato Lentil Soup with Spinach and Olives
Yield: Serves 6
Ingredients: 5 cups (1.2 L) vegetable broth Freshly ground black pepper; 4 cups (80 g) loosely packed baby spinach or chopped spinach; 1 (24-ounce/680 g) can stewed tomatoes (fire-roasted, if you can find them); ¾ cup (115 g) pitted, roughly chopped Kalamata olives; 1 teaspoon dried thyme; 2 tablespoons sweet smoked paprika; 1 cup (190 g) brown or green lentils; 1 yellow onion, thinly sliced; 1 tablespoon olive oil; Salt; 3 cloves garlic, minced

Preparation info

Serves
6

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

Olives are an underutilized soup ingredient and I demand they have their day in the broth! They add bright bursts of briny flavor to this sultry tomato lentil soup and really enhance the whole thing with a Mediterranean flair. Spinach wilted in at the end means you’ve got all your nutrition in one pot. This will be a really nice addition to your lentil soup repertoire. Since olives are salty, wait until after you’ve added them to the soup to decide if you need more salt. You can use hot smo