Tomato Lentil Soup with Manzanilla Olives

 

Tomato Lentil Soup with Manzanilla Olives

Ingredients
1 medium onion,  cone #2
4 cloves garlic, minced cone #1
2 carrots, cone #2
2 stalks celery, Cone #3
2 teaspoons EACH: thyme, oregano, and smoked paprika
1 teaspoon EACH: salt and pepper
1 cup brown lentils
6 cups vegetable stock
14 ounce can diced tomatoes
3 ounces chopped fresh spinach, or baby spinach leaves
1 cup chopped Manzanilla olives
½ cup cream, optional
Instructions 
 Preheat large 5 qt or 7 Qt roaster 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 roaster and bring the pot to a  high simmer place lid on and Reduce the heat to low, cook for 30 minutes, or until the lentils are soft. 
Add  spinach  & Manzanilla olives, and if using, the cream and stir in.