Adapted from MillPress Imports
Ingredients:
2 tablespoons Ella's Rosemary EVOO
2 each garlic cloves, peeled and minced
1 each yellow onion, peeled and diced
2 each carrots, 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
salt and pepper to taste
fresh rosemary and parsley and Ella's Rosemary EVOO for garnish
Instructions:
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.
Serves: 4