Rosemary, Lentil, and Sausage Soup
by RoryThis hearty soup is the perfect cold weather cure!
Rosemary, Lentil, and Sausage Soup
Rated 5.0 stars by 1 users
Category
Soups & Stews
Ingredients
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2 Tbsp. Rosemary Infused Olive Oil
2 Cloves Garlic (Peeled and Minced)
1 Yellow Onion (Peeled and Diced)
2 Carrots (Peeled and Diced)
2 Stalks Celery (Diced)
4 C. Chicken or Vegetable Broth
2 Tbsp. Tomato Paste
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2 Bay Leaves
1 C. Green or Brown Lentils
12 oz. Andouille, Chorizo, or Kielbasa Sausage (Sliced)
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Sea Salt, Fine (To Taste)
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Black Pepper, Coarse Ground (To Taste)
Fresh Rosemary, Parsley, and Rosemary Infused Olive Oil (For Garnish)
Directions
Heat olive oil in a large pot over medium-high heat. Once hot, add the onion, carrots, and celery and sauté until tender (approximately 2-3 minutes). Add the garlic and sauté for an additional minute.
Add broth and tomato paste, stir to combine, and bring to a simmer. Once simmering, stir in the bay leaves, lentils, and sausage and reduce the heat to medium-low. Cook for 25-30 minutes or until the lentils are tender.
Season to taste with salt and pepper. Serve by dividing soup between bowls and garnish with fresh herbs and a drizzle of Rosemary Infused Olive Oil.