Red Lentil Thermos Soup

Nutriscore Rating: 84/100

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!

Recipe Information

• Prep Time: 10 min
• Cook Time: 25 min
• Total Time: 35 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 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

📝 Instructions

10 steps

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

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

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.

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

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

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

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.

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.

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

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

1 serving (400.7g)

Calories		346
% Daily Value*
Total Fat		8.4 g	11%
	Saturated Fat	1.6 g	8%
	Polyunsaturated Fat	1.2 g
Cholesterol		1 mg	0%
Sodium		1028 mg	45%
Total Carbohydrate		53.3 g	19%
	Dietary Fiber	10.4 g	37%
	Total Sugars	8.0 g
Protein		18.4 g	37%
Vitamin D		0.0 mcg	0%
Calcium		96 mg	7%
Iron		5.6 mg	31%
Potassium		1166 mg	25%

*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: 306 cal (21.1%%)

Protein: 293 cal (20.2%%)

Carbs: 850 cal (58.7%%)