Ingredients

The following ingredients have 10 Servings
  • 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)

Instruction

  • 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. 
  • 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. 
  • Add the spinach, Manzanilla olives, and if using, the cream and stir until the spinach wilts.