Rosemary, Lentil, and Sausage Soup

Zach Thorp Oct 12, 2022


  • 2 tablespoons Rosemary Olive Oil
  • 2 minced garlic cloves
  • 1 diced yellow onion
  • 2 diced carrots
  • 2 diced celery stalks
  • 4 cups chicken or vegetable broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 cup green or brown lentils
  • 12oz. sliced andouille, chorizo, or kielbasa sausage
  • Salt and pepper to taste
  • Fresh rosemary and parsley for garnish


  1. Heat Rosemary olive oil in a large pot over medium-high heat. Once hot, add garlic, onion, carrots, and celery and saute until tender.
  2. Add broth and tomato paste, stir to combine and bring to a simmer.
  3. 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.
  4. Season to taste with salt and pepper.
  5. To serve, divide soup between bowls and garnish with fresh herbs and a drizzle of Rosemary olive oil.