Lentil Soup with Chickpeas, Rosemary & Garlic

Gather and portion all ingredients.

Cut the sweet potatoes into slabs and then into matchsticks.

Chop into 1/4 inch cubes.

Cut the onion in half and remove the stem side and papery skin. Cut two times into the face of the onion with the knife parallel to the board.

Leaving the root side intact, slice across the onion. Then cut across the slices to create a small dice.

Peel and finely chop the garlic.

Cut the ends off of the celery and chop.

Wash and peel the carrots.

Cut the ends off of the carrots and cut in half lengthwise. Chop.

Pick the rosemary leaves off of the stem and finely chop.

Pick the basil leaves off of the stem and stack the leaves with the largest one on the outside. Roll the leaves together and chop into thin strips.

Add olive oil to a large soup pot over high heat.

Add the chopped onion.

Add the chopped garlic to the pot with the onion.

Toss in the chopped carrot and celery.

Add the chopped rosemary to the soup pot with the vegetables. Saute for about 5 minutes.

Add the Vero Gusto® Sicilian Herb to the pot with the sauteed veggies.

Pour the veggie broth into the soup pot.

Add the chopped potatoes to the soup.

Add the drained lentils and chickpeas. If you are using dry lentils, you will have to boil in the broth for about 15 extra minutes.

Bring to a boil for about 5 minutes or until potatoes are cooked.

Season the soup to taste with salt and pepper.

Top the soup with grated cheese and fresh basil.