PREP TIME COOK TIME
5-7 minutes 15 minutes
TOTAL TIME
20-25 minutes
SERVINGS: 4
INGREDIENTS
- 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
INSTRUCTIONS
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.
