with purchase of 75 $ and more
I. Heat the olive oil in a pan and add the garlic, onions, carrots and Nappa cabbage.
II. Sauté until the onions are translucent (about 5-7 minutes).
III. Add the lentils, bay leaf, oregano and cover with water (4-5 times more than the total volume).
IV. Bring to a boil and simmer until lentils are soft*.
*Be sure to skim off the foam while cooking the lentils.
V. Add the vinegar and salt.
VI. Simmer until water reduces to the level of the lentils. The broth should now be brown and creamy.