Rosemary Lentil and Sausage Soup
Serves: 4
Ingredients
2 tablespoons Rosemary EVOO
2 garlic cloves, peeled and minced
1 yellow onion, peeled and diced
2 carrots, peeled and diced
2 celery stalks, peeled and diced
4 cups chicken or vegetable broth
2 tablespoons tomato paste
2 garlic cloves, peeled and minced
1 yellow onion, peeled and diced
2 carrots, peeled and diced
2 celery stalks, peeled and diced
4 cups chicken or vegetable broth
2 tablespoons tomato paste
2 bay leaves
1 cup green or brown lentils
12oz. andouille, chorizo, or kielbasa sausage, sliced
salt and pepper to taste
fresh rosemary and parsley and Rosemary EVOO for garnish
1 cup green or brown lentils
12oz. andouille, chorizo, or kielbasa sausage, sliced
salt and pepper to taste
fresh rosemary and parsley and Rosemary EVOO for garnish
Directions
- Heat olive oil in a large pot over medium-high heat. Once hot, add garlic, onion, carrots, and celery and sauté until tender, about 3-4 minutes. Add broth and tomato paste, stir to combine and bring to a simmer. Once simmering, stir in bay leaves, lentils and sausage, reduce heat to medium-low, cover and cook for 25-30 minutes or until the lentils are tender. Season to taste with salt and pepper. To serve, divide soup between bowls and garnish with fresh herbs and a drizzle of Rosemary EVOO.