Viva La Olive
300 N Mead Suite #105
Wichita, KS 67202
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Rosemary Lentil and Sausage Soup

Serves: 4


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 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. 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.

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