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.
Olives can be easily cured and brine at home. Do you know how to cure and brine olives? It has a fleshier and buttery taste. Why don't you try it?
Jalapenos offer enough Vitamin C to meet your daily recommended intake for the day! We fused this amazing vegetable with our EVOO!
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