Rosemary olive oil · Soups and Breads ·Mar 26, 2024

Rosemary, Lentil and Sausage Soup

Name: Rosemary, Lentil and Sausage Soup
Ingredients: 2 tablespoons Fustini's Rosemary olive oil, plus more for garnish; 2 each garlic cloves, peeled and minced; 1 each yellow onion, peeled and diced; 2 each carrot, peeled and diced; 2 each celery stalks, peeled and diced; 4 cups chicken or vegetable broth; 2 tablespoons tomato paste; 2 each bay leaves; 1 cup green or brown lentils; 12oz. andouille, chorizo, or kielbasa sausage, sliced s; alt and pepper to taste; fresh rosemary and parsley for garnish

Ingredients

2 tablespoons Fustini's Rosemary olive oil, plus more for garnish
2 each garlic cloves, peeled and minced
1 each yellow onion, peeled and diced
2 each carrot, peeled and diced
2 each celery stalks, peeled and diced
4 cups chicken or vegetable broth
2 tablespoons tomato paste
2 each bay leaves
1 cup green or brown lentils
12oz. andouille, chorizo, or kielbasa sausage, sliced s
alt and pepper to taste
fresh rosemary and parsley 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 olive oil.

Rosemary, Lentil and Sausage Soup