You may also like
Categories:Viewed: 100 - Published at: 5 years ago
Ingredients
- 1 tbsp olive oil
- 125 g carrots, peeled and grated
- 125 g celery, chopped
- 200 g leeks, sliced
- 200 g dried red lentils
- 1/2 tsp dried oregano
- 750 ml vegetable stock
- 2 tbsp balsamic vinegar
- 50 ml soured cream
- 2 sprigs fresh oregano, little reserved for garnish, remainder chopped
Method
- Heat the oil in a saucepan and saute the carrots, celery and leeks for 3 mins. Add the lentils, dried oregano and stock. Bring to a boil and simmer for 10 mins. Stir in the vinegar and season. Spoon into bowls, add a dollop of sour cream and sprinkle with fresh oregano.
