Lentil and Potato Soup with Chimichurri


Our Chimichurri goes a long way to cut through the richness of this lentil potato soup. Its bright herby mix is the perfect compliment to this hearty recipe.


1 teaspoon olive oil
1 small yellow onion, minced
2 celery stalks, minced
2 garlic cloves, minced
4 cups chicken broth, homemade preferred
1 cup uncooked French green lentils, rinsed
1 large russet potatoes, diced
1 teaspoon cumin
1 teaspoon smoked paprika
2 bay leaves
3 cups spinach, chopped
2 packs of Chimichurri


With a medium-high heat, heat up the olive oil in a medium saucepan. Add in the onion and celery and cook until soft. Add in the garlic and stir for another minute until fragrant. Add in the broth, lentil, potato and seasoning and bring to a boil.
Turn the temperature immediately down to low and let it simmer with a lid on for 25-30 minutes or until the potatoes and lentils are soft. Turn off the heat and add in the spinach and stir in until it wilts.  


To serve, divide into four bowls and drizzle the Howl at the Spoon Chimichurri over the top. The vinegar in the sauce will brighten the dish.


Serves 4