PREP TIME COOK TIME
5-7 minutes 15 minutes
Heat oil in a saucepan and sauté the carrots, celery, and leeks for 3 mins. Add lentils, dried oregano, and stock. Boil and then simmer for 10 mins. Put vinegar and season. Pour into bowls, add a lump of sour cream and sprinkle with fresh oregano. Finish the soup with the Nuvo's Early Harvest Olive Oil.