1 – Preheat a large soup pot over a medium high heat. Heat the oil, then sauté with a pinch of salt for around 3 mins, until translucent. Add the garlic, then sauté for 15 secs before mixing in the thyme and paprika.
2 – Add the lentils, broth and salt and pepper to taste. Cover, then bring to a boil. Once boiling, turn the heat to medium and cook for 25mins, stirring occasionally, until the lentils are almost tender.
3 – Add the tomatoes gradually, then bring to the boil and lower the heat to simmer for another 20 mins, until the lentils are tender. Add the spinach and olives and stir frequently until the spinach has wilted and velvetty. Add water to thin, if necessary.
4 – Let the dish sit for 10 minutes or so for flavours to marry, then serve!