Serves 6 to 8

Total time: 1 hour || Active time: 15 minutes

I’m not one of those people who freezes soup, although I do occasionally try to be one of those people, and then find the poor victim in the back of the freezer way too late. To avoid that tragedy, I’m usually simmering up a pot a few times a week, and there is almost always a lentil variety in the mix. It’s flexible and easy and takes to new flavors like a champ, so I’m always tinkering.

I rendevous with all manner of lentil; de puy, black lentils, red, you name it. But I always come back to the basic, dependable and oh-so-flavorful brown lentil. It’s my little black dress. And they’re like, what, $1.50 a pound, even for organic? That’s lentils for weeks, my friends.

This week, I had a windfall of smoked paprika. It’s one of those spices I love, but they don’t sell it where I usually do my shopping, and if I don’t make a special spice trip, the jar can languish empty for months. So when I picked up a beautiful fragrant baggy, I wanted to make up for lost time and use it in copious amounts. Add to that the scrumptious kalamata olives I had leftover, and some baby spinach that was dying to be used, and there you have it! A lush, flavorful, healthful soup that was just amazing served with a crusty baguette smeared with homemade hummus.