Rosemary, Lentil, and Sausage Soup

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

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