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Heat the oil in a large pot over medium-high heat. Add the onion and let it cook until it softens, about 3 minutes.
Add the garlic, carrots, and celery to the pot and let them cook for about 5 minutes.
Mix in the thyme, oregano, smoked paprika, salt, and pepper.
Add the lentils, stock, and tomatoes to the pot and bring the pot to a boil.
Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are soft.
Add the spinach, Manzanilla olives, and if using, the cream and stir until the spinach wilts.