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PREP TIME COOK TIME
5-7 minutes 15 minutes
TOTAL TIME
20-25 minutes
SERVINGS: 4
1 tbsp Nuvo's olive oil
125g carrots (peeled and grated)
125g celery (chopped)
200g leeks (sliced)
200g red lentils (dried)
1/2 tsp dried oregano
750ml vegetable stock
2 tbsp balsamic vinegar
50ml sour cream
2 sprigs fresh oregano (keep some portion for garnish, rest chopped)
Nuvo's Early Harvest Olive Oil for finishing
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.
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Stuffed with vegetables, whatever available in the home and cheese.
Nuvo Olive OIl
Author
Two brothers, Josh and Nate, fought hard to keep their 125-year-old and family owned olive orchard. After succeeding, they worked relentlessly to learn the business as well as being great stewards of Mother Earth by taking great care of their trees. This paid off, as the olives are giving back and each bottle the brothers produced has won an international award. The latest is a GOLD AWARD at the 2018 NYIOOC (largest olive oil competition in the world) for their Early Harvest Extra Virgin Olive Oil. Both brothers are highly committed to bringing you the very best, all 100% natural olive oils from farm to your table - all made right here in the USA.