The flavor is rich and dreamy, with a hint of smokiness from the paprika and an umami bite from the Manzanilla olives. Tender lentils make this soup hearty enough to call dinner. We usually like to serve soup with a slice of buttered bread on the side, but this one is so rich and filling that it makes a meal all on its own. They’re also incredibly versatile and we love snacking on them as much as we love cooking with them. It’s a good thing they’re so healthy! Did you know that in Canada, one out of every two olives eaten comes from Spain, including these Manzanilla olives used in this tomato lentil soup recipe? Make a pot of tomato lentil soup tonight and enjoy the leftovers for lunch this week! It will keep well for up to three months in your freezer. Note: it will thicken and the lentils will become extra soft. Simply add a little more stock when you reheat it.
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