1 ½Cupsmoked tomatoesalternatively use 1 24-oz can fire-roasted tomatoes
4Cupsbaby spinachfresh
¾Cupkalamata olives (chopped)Optional
1PoundPork or chorizooptional
1PoundShrimpOptional
Instructions
In a dutch oven, large skillet, or large pot, heat olive oli. Add chopped onions and saute over med-high heat for 5 min or until translucent. Add garlic, thyme and paprika and saute briefly, for about 30 seconds.
Add lentils, broth and salt to the pot and bring to a boil. Once it comes to a boil, turn heat to medium-low and simmer for about 20 min., stirring occasionally. Add the tomatoes and simmer another 20 minutes or until lentils are softened to your preference (they can be al dente or mushy)
1 Cup dried red lentils, 5 Cups broth, 1/2 Teaspoon salt, 1 1/2 Cup smoked tomatoes
Add spinach and stir until spinach is wilted. Taste and season with more salt and pepper if needed. Add any of the optional ingredients (see article above) and bring up to serving temperature over medium heat.