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!
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Recipe Information
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
Instructions
Rinse the red lentils thoroughly under cold running water until the water runs clear. Set aside.
Peel and dice the carrot. Dice the celery and onion into small pieces. Mince the garlic cloves.
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.
Stir in the diced carrot and celery. Cook for an additional 3-4 minutes until the vegetables start to soften.
Add the ground cumin, turmeric, and smoked paprika to the pot. Stir well to coat the vegetables in the spices.
Pour in the vegetable broth and add the rinsed lentils, canned diced tomatoes, salt, and black pepper. Stir to combine.
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.
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.
Stir in the freshly chopped parsley and lemon juice. Taste and adjust seasoning as needed.
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
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4405 mg | 192% | |
| Total Carbohydrate | 127.3 g | 46% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 32.8 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3492 mg | 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.
