Rosemary, Lentil and Sausage Soup
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Rosemary, Lentil and Sausage Soup
Category
Soups and Breads

Ingredients
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.