Adapted from MillPress Imports
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
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.