Rosemary, Lentil, and Sausage Soup
This hearty soup is the perfect cold weather cure!
Rosemary, Lentil, and Sausage Soup
American
Soups & Stews
Ingredients
- 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
- 2 Bay Leaves
- 1 C. Green or Brown Lentils
- 12 oz. Andouille, Chorizo, or Kielbasa Sausage (Sliced)
- Sea Salt, Fine (To Taste)
- 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.