1 T. olive oil

1 yellow onion, chopped

3 cloves garlic, minced

fresh thyme (optional)

1 T. sweet smoked paprika

1 c. dried brown lentils, rinsed thoroughly

5 c. vegetable broth

salt and pepper to taste

1 24 oz can fire-roasted tomatoes

4 c. fresh baby spinach (or 10 oz. frozen spinach)

3/4 c. roughly chopped kalamata olives

Cook onions until well cooked. Add garlic and cook for 30 seconds. Add paprika and cook for another 30 seconds. Add the tomatoes to the pan and stir to loosen any spices that have gotten stuck to the pan.

Crockpot directions: Add the tomato/onion mixture to the crockpot. Add the lentils, broth and thyme to the crockpot. If using frozen spinach, add to the crockpot now. (If using fresh spinach that will be added later) Cook on low for 6-8 hours.

Stovetop directions: Add the lentils, broth and thyme. If using frozen spinach, add to the crockpot now. (If using fresh spinach that will be added later) Cover and bring to a boil. Once boiling, turn heat to medium and cook for 20 minutes, stirring occasionally, until lentils are almost tender. Reduce heat to low and cook for another ~25 minutes, until lentils are very tender.

Finishing: If using fresh spinach, add it to the crockpot or pot 15 minutes before serving. Add olives at the same time. Salt and pepper to taste (remember that the olives contain salt, so don't salt until *after* adding the olives).

Isa Chandra: Smoky Tomato Lentil Soup With Spinach & Olives