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