2 Tbsp. Rosemary Olive Oil
2 garlic cloves, peeled & minced
1 yellow onion, peeled & diced
2 carrots, peeled & diced
2 celery stalks, peeled & diced
4 c. chicken or vegetable broth
2 Tbsp. tomato paste
2 bay leaves
1 c. brown or green Lentils
12 oz. andouille, chorizo or kielbasa sausage, sliced
salt and pepper to taste
fresh rosemary, parsley and Rosemary Olive Oil for
Heat olive oil in a large pot over medium - high heat. Once hot, add garlic, onion, carrots and celery and saute' till 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 Olive Oil.