Red Lentil Thermos Soup

Warm up your day with this comforting and nutrient-packed Red Lentil Thermos Soup, the perfect make-ahead meal for busy lifestyles. Bursting with aromatic spices like cumin, turmeric, and smoked paprika, this hearty soup combines tender red lentils with a medley of fresh vegetables, canned tomatoes, and zesty lemon juice for a satisfying balance of flavor and texture. Partial blending creates the ideal creamy-yet-chunky consistency, making this recipe both rustic and refined. Ready in just 35 minutes, it's an easy, one-pot wonder that's perfect for meal prep or an on-the-go lunch—simply pack it in a thermos to enjoy a warm, nourishing bite wherever you are. Healthy, vegan, and endlessly flavorful, this soup is a versatile staple you'll want to make again and again!

Nutriscore Rating: 80/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 1 medium carrot
• 1 medium celery stalk
• 1 small onion
• 2 cloves garlic cloves
• 4 cups vegetable broth
• 1 cup canned diced tomatoes
• 1 teaspoon ground cumin
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon smoked paprika
• 1 tablespoon olive oil
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the red lentils thoroughly under cold running water until the water runs clear. Set aside.

Step 2

Peel and dice the carrot. Dice the celery and onion into small pieces. Mince the garlic cloves.

Step 3

Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant and softened, about 2-3 minutes.

Step 4

Stir in the diced carrot and celery. Cook for an additional 3-4 minutes until the vegetables start to soften.

Step 5

Add the ground cumin, turmeric, and smoked paprika to the pot. Stir well to coat the vegetables in the spices.

Step 6

Pour in the vegetable broth and add the rinsed lentils, canned diced tomatoes, salt, and black pepper. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender and the soup thickens slightly.

Step 8

Remove the pot from heat. Use an immersion blender to partially blend the soup for a slightly creamy texture, leaving some chunks for a rustic feel. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Step 9

Stir in the freshly chopped parsley and lemon juice. Taste and adjust seasoning as needed.

Step 10

Serve the soup hot in a thermos for a portable meal, or in a bowl with fresh bread on the side. Garnish with extra parsley if desired.

Nutrition Facts

Serving size	1629 grams (1629.0g)

Amount per serving	% Daily Value*
Calories	914

Total Fat 31.50g	40%
Saturated Fat 5.90g	30%
Polyunsaturated Fat 6.20g
Cholesterol 5mg	2%
Sodium 4405mg	192%
Total Carbohydrate 127.30g	46%
Dietary Fiber 36.10g	129%
Total Sugars 32.80g
Protein 39.40g	79%

Vitamin D 0IU	0%
Calcium 346mg	27%
Iron 16mg	88%
Potassium 3492mg	74%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.8%

Protein: 16.6%

Carbs: 53.6%