Fustini's Oils and Vinegars
Rosemary, Lentil and Sausage Soup

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Rosemary, Lentil and Sausage Soup

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Rosemary, Lentil and Sausage Soup



Servings4

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

Step 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 olive oil.




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