Step 1

Heat olive oil in a dutch oven or heavy bottomed pot over medium heat, then add the onions, carrots and celery and sauté for 6 minutes, or until soft. Then, add the garlic, salt, smoked paprika, and cumin and sauté for 1 minute.

Step 2

Pour in the lentils, along with the diced chicken, diced tomatoes, and broth. Bring the soup to a boil, then reduce heat to a simmer and simmer until the lentils are cooked, about 25 minutes.

Step 3

Last, stir in the spinach until wilted, then add salt and pepper to taste. Enjoy!