PREP TIME COOK TIME
5-7 minutes 15 minutes
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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