Tunisian Lentil Soup with Crusted Flatbread

Name: Tunisian Lentil Soup with Crusted Flatbread
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 2 tablespoon olive oil (for flatbread); 1 yellow onion (medium, chopped); 2 carrots (chopped); 2 celeries (chopped); 3 clove garlic (minced); 1 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.25 teaspoon turmeric powder; 1 cup brown lentils (rinsed); 14.5 ounce diced tomatoes (undrained); 6 cup vegetable broth; 1.5 teaspoon salt; 0.5 teaspoon black pepper; 4 whole wheat pita breads; 1 teaspoon dried oregano; 0.25 cup fresh cilantro (chopped, for garnish)

A robust and warming lentil soup, rich with vegetables and North African spices, served alongside herbed flatbread perfect for soaking up every savory spoonful.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 4
Cuisine: Tunisian
Difficulty: Easy
Cost: $3.29/serving

Dietary

Vegetarian
Vegan
Dairy-Free
Nut-Free
Egg-Free
High-Fiber
Pescatarian
Low-Fat

Ingredients

2 tablespoon olive oil (for flatbread)
1 yellow onion (medium, chopped)
2 carrots (chopped)
2 celeries (chopped)
3 clove garlic (minced)
1 teaspoon ground cumin
0.5 teaspoon ground coriander
0.25 teaspoon turmeric powder
1 cup brown lentils (rinsed)
14.5 ounce diced tomatoes (undrained)
6 cup vegetable broth
1.5 teaspoon salt
0.5 teaspoon black pepper
4 whole wheat pita breads
1 teaspoon dried oregano
0.25 cup fresh cilantro (chopped, for garnish)

Instructions

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 8-10 minutes.
Stir in the minced garlic, ground cumin, ground coriander, and turmeric powder. Cook for 1 minute until fragrant.
Add the rinsed brown lentils, diced tomatoes (undrained), and vegetable broth to the pot. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender.
While the soup simmers, prepare the crusted flatbread. Preheat oven to 375°F. Place the whole wheat pita breads on a baking sheet. Brush each side lightly with 1 tablespoon of olive oil and sprinkle with dried oregano. Bake for 5-7 minutes, or until lightly golden and crispy.
Taste the soup and adjust seasoning if necessary. Ladle the hearty lentil soup into bowls and garnish with fresh cilantro, if desired. Serve immediately with the warm, crusted whole wheat pita bread.

Notes

Leftover soup stores well in the refrigerator for up to 4 days and can be frozen for longer storage. You can add a squeeze of lemon juice at the end for an extra burst of freshness.

Nutrition (per serving)

Calories: 512
Protein: 22.3 g
Carbohydrates: 86.8 g
Fat: 8.5 g
Fiber: 13.7 g
Sodium: 2534 mg
Saturated Fat: 1 g
Sugar: 13.4 g