The TYPIK Lentil Soup is a delicious recipe, with a very low calorie value. This is enough to reconcile all gourmets attentive to the nutritional intake of their diet.
Prepared with lentils grown in the northern region of Tunisia, this culinary preparation combines this legume with its many virtues with the sweetness of carrots and pumpkin. Slowly simmered with fresh parsley, a little salt and pepper, the TYPIK Lentil Soup is obtained by mixing all the vegetables in their cooking water to preserve all the flavors and nutrients of this original dish to enjoy in any season.

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TYPIK Lentil Soup

Lentils that are the essential dry vegetable of this preparation are part of the «Boulifa» variety grown in the northern and semi-arid regions of Tunisia. It is in these lands, not rich in humus and therefore ideal for growth that this legume with orange ochre color draws all the minerals to constitute a true concentrate of fiber, minerals and vitamins that promote transit, absorbs sugar and cholesterol and stimulates satiety.
Carrots and pumpkins come from the farms around Kalaat el Andalous, at the seaside.


• The TYPIK Lentil Soup can be enjoyed as is after having previously heated it over low heat. You can accompany it with small slices of toasted toast of TYPIK Zucchini Caviar & Fresh Mint.
• If you’re a spice lover, our gourmet offers to add a touch of curry or cumin to this velvety.
• Our gourmet invites you to make more gourmet this delicious preparation with 80 gr (2,82 oz) of smoked bacon that you will have slightly degreased over low heat in a frying pan. Once your soup is at the desired temperature, serve it on pretty plates and add a few small bacon slices and two small garlic croutons in the middle. Something to warm up your winter evenings. A bit of fresh goat’s cheese melted into the soup with Espelette peppers and you’re off on a journey with Basque accents and flavours.


The producers selected for this exceptional TYPIK Lentil Soup are remunerated in line with the high level of quality achieved by these select partners. The culinary preparation is then carried out in a laboratory using photovoltaic energy or waste recycling to minimize environmental impact.


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