Thermos Tomato-Lentil Soup

Ingredients

• 2 tbsp Extra-virgin olive oil
• 1 Yellow onion, diced
• 2 Carrots, diced
• 3 cloves Garlic, minced
• 2 tsp Ground cumin
• 1 tsp Smoked paprika
• 2 tbsp Tomato paste
• 1 cup Red lentils (dry), rinsed
• 1 can Crushed tomatoes, no salt added
• 4 cups Low-sodium vegetable broth
• 2 tbsp juice Lemon
• ¾ tsp Kosher salt
• ½ cup Plain nonfat Greek yogurt (optional)

Method

1. Cook onion and carrot in oil 8 minutes. Add garlic and spices 45 seconds, then tomato paste for a minute.
2. Add lentils, crushed tomatoes, broth and salt. Simmer 22 minutes until the lentils have dissolved.
3. Blend smooth with an immersion blender. Finish with lemon juice.
4. Pour boiling water into the thermos and let it sit while the soup finishes — a preheated thermos keeps soup hot until noon; a cold one does not.

Notes

✨ The restaurant touch

A swirl of yogurt and a drizzle of olive oil on top when it is served at home.

🧒 For the kids

Smooth is the whole strategy. Send crackers or a buttered roll alongside.

🌿 From the garden

Nothing needed — this is the deep-winter recipe.

🥡 Leftovers

5 days refrigerated, 3 months frozen in single-serving jars.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.