• 2 tablespoons Rosemary Agrumato Olive 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 Agrumato for garnish


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

*An original Carter & Cavero recipe adaptation from MillPress*