Quick Lentil Soup - cooking recipe

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

Preparation

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.