Smoky Tomato Lentil Soup With Spinach & Olives

Smoky Tomato Lentil Soup With Spinach & Olives

This soup is phenomenal. It might actually be one of the best things I’ve made recently. And it’s soup-er easy (sorry, just can’t resist a bad pun)! A bit of chopping and boiling and you have a delicious meal. The flavors are just amazing together. Granted paprika, onion and garlic are probably my favorite flavors, but really they were just made to be in this soup together.

The original recipe called for kalamatas. I ran out last week and much to my extreme disappointment, my Costco has decided to stop stocking them… At the rate I go through olives, kalamatas are just too expensive to be bought in any quantity less than Costco-sized bulk. I used green pimento stuffed olives and they were wonderful. Since they are so salty, I made sure to use low-sodium broth and didn’t add in any extra salt. It definitely was not needed.

I absolutely loved this soup. I definitely plan on making it again, hopefully the poor weather keeps up and it will be repeated sooner, rather than later. Even though this soup was great, I might make a few minor changes. I think the paprika could have used another flavor to combine with. I was thinking a bit of cayenne maybe or a squeeze of lemon perhaps or even a little drizzle of balsamic. Just a little addition could add a whole new layer of depth and deliciousness.

Smoky Tomato Lentil Soup With Spinach & Olives
Adapted from The Punk Post Kitchen.

  • 1 tablespoon olive oil
  • 2 yellow onions, diced
  • 6+ cloves garlic, minced
  • 1 teaspoon dried thyme
  • 3 tablespoons smoked paprika
  • 1 1/2 cups dried brown lentils (or green lentils)
  • 5 cups low-sodium vegetable broth
  • Fresh black pepper
  • 2 (14.5) ounce cans diced tomatoes
  • 4 cups fresh baby spinach (or chopped spinach)
  • 3/4 cup roughly salty chopped olives (I used green pimento stuffed olives)
  1. Heat oil a large soup pot over medium high heat. Saute onions in oil until translucent, about 5-8 minutes. Add garlic and saute about a minute 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. 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 or more broth to thin, if necessary.

Carrot-Miso Soup

Carrot-Miso Soup

The second I saw this recipe on one of my favorite blogs, I knew I was going to make it. Every single ingredient in the original recipe sounded soup-er appealing. My end result ended up being a little different.  It may be the sore throat, or the stuffy nose, or the general quasi-illness induced haze I am currently living in, but I set about making this soup and then promptly forgot to include half the ingredients. Oops…

I left out the ginger. I meant to put it in. I even put it out on the counter to peel, but promptly forgot about it until I was ladling it into the bowl. I even dug out my little bottle of toasted sesame oil to drizzle over the top. Neither the ginger, nor sesame oil ended up in the soup, but I was pretty okay with that. I like carrots. I love miso. Throw in some garlic and onions, and I really don’t see how you could go wrong.

One quick note about the Miso, I used Cold Mountain Miso . I can’t find the details on their website, but as far as I can remember all but one of their miso is gluten-free (one is made with barley). I had two different types of miso on hand (I might have a slight miso soup problem), one is Kyoto White Miso and the other is the Light Yellow Miso (Japanese White). I used the Kyoto White to begin with, but I have to say it was super mild, like you could barely taste the miso mild. I had to add the same amount of  the yellow miso to get any miso flavor. If in doubt, go with the stronger miso.

Carrot-Miso Soup
(adapted from Smitten Kitchen)

  • 2 tablespoons olive oil
  • 2 pounds carrots, peeled, thinly sliced
  • 2 large onions, finely chopped
  • 4-6 garlic clove, minced (I used double that amount)
  • 4 cups low-sodium vegetable broth
  • 1/4 cup white miso paste, or more to taste
  • freshly ground pepper, to taste
  • 5 scallions, very thinly sliced
  1. Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.
  2. Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.
  3. Ladle into bowls and garnish with a small mound of scallions.