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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.
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