4 Serves
60 Mins
Prepare the aromatics by finely chopping the yellow onion and mincing the garlic cloves.
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Vitamin K
17 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
237 µg / 400 µgCalcium
43 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
166 mg / 1,250 mgPotassium
453 mg / 4,700 mgSodium
1282 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat, then add the chopped onions and minced garlic, sautéing until softened and fragrant.
Add the brown lentils and vegetable broth to the pot, bringing the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer until the lentils are tender.
Season the soup with salt and black pepper to taste, then serve hot.
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Tunisian