Smoky Tomato Lentil Soup with Spinach & Olives

July 26, 2019

This mouthwatering Smoky Tomato Lentil Soup with Olives and Spinach will keep you feeling snug as a bug. Serve with your fave rye or crusty bread with lots of Nuttelex of course. Note: You can use hot smoked paprika instead of sweet, but do remember that it’s hot! So your soup is gonna’ be spicy. Start with a tablespoon and go from there. Only add extra salt after your olives have worked into the stew (to ensure dish is not too salty).


1 tbsp olive oil

1 yellow onion, thinly sliced

3 cloves of garlic, minced

1 tsp dried thyme

2 tbsp sweet smoked paprika

1 cup dried brown or green lentils

5 cups vegetable broth

1/2 tsp salt

freshly ground black pepper, to taste

1 24 oz can fire-roasted tomatoes

4 cups fresh baby spinach (or chopped spinach)


1Preheat a 4-quart soup pot over medium high heat.

2Saute onions in oil with a pinch of salt until translucent, about 3 minutes.

3Add garlic and saute for 15 seconds or so, then mix in the thyme and paprika

4Add the lentils, broth, salt and pepper. Cover and bring to a boil.

5Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender.

6Add the tomatoes, crushing the tomatoes with your wooden spoon to get them into small pieces, as you add them.

7 Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender.

8Add spinach and olives and stir frequently until spinach is wilted and velvety in texture. Add water to thin, if necessary.

9Taste for salt, and let sit for 10 minutes or so for flavours to marry, then serve!