Rosemary Lentil and Sausage Soup

2 tablespoons The Shoreline Vine Rosemary Infused Oil

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 Rosemary Infused Oil for garnish


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 Oil.