PREP TIME                                     COOK TIME

5-7 minutes                                           15 minutes                           


20-25 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.