Mediterranean Tomato Lentil Soup With Spinach & Kalamata

• 1 tablespoon olive oil
• 1 shallot, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 tablespoon paprika
• 1 cup dried brown lentils (or green lentils)
• 5 cups vegetable broth
• fresh black pepper
• 1 (24 ounce) can fire-roasted tomatoes, with juice
• 4 cups fresh Baby Spinach (or chopped spinach)
• 2/3 cup kalamata olive, roughly chopped

1. Preheat a 4-quart soup pot over medium high heat. Saute shallots in oil until translucent, about 3 minutes. Add garlic and saute for 15 seconds or so, then mix in the thyme and paprika.
2. Add the lentils, broth, and pepper. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender. Add the tomatoes, crushing the tomatoes with your hands to get them into small pieces, as you add them. Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender. Add spinach and olives and stir frequently until spinach is wilted and velvetty. Add water to thin, if necessary.
3. Taste for salt, and let sit for 10 minutes or so for flavors to marry, then serve!

olive oil, shallot, garlic, thyme, paprika, brown lentils, vegetable broth, fresh black pepper, tomatoes, kalamata olive

Taken from www.food.com/recipe/mediterranean-tomato-lentil-soup-with-spinach-kalamata-520067 (may not work)