Tomato Lentil Soup with Olives

INGREDIENTS

  • 2 tbsp avocado 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 full fat canned coconut milk

INSTRUCTIONS

  1. Heat the oil in a large pot over medium-high heat. Add the onion and let it cook until it softens, about 3 minutes.

  2. 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. 

  3. 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. 

  4. Add the spinach, Manzanilla olives, and if using, the coconut milk, and stir until the spinach wilts. 

  5. Enjoy!

Brianna Campigotto