Mezroota
Warm, hearty, and irresistibly fragrant, Mezroota is a comforting red lentil soup that brings bold Middle Eastern-inspired flavors to your table. This one-pot recipe combines red lentils, tender vegetables like carrots and potatoes, and a vibrant medley of spices such as cumin, turmeric, coriander, and paprika for a dish that's as nourishing as it is flavorful. The addition of tomato paste deepens the richness, while a squeeze of lemon juice and a sprinkle of fresh cilantro or parsley elevate it with a fresh, zesty finish. Perfectly creamy with just the right amount of texture—thanks to partially pureeing the soup—Mezroota is quick and easy to make, requiring only 45 minutes from prep to finish. Serve it warm with crusty bread or flatbread for a satisfying meal that's ideal for weeknight dinners or meal prep. Whether you're a fan of hearty vegan soups or exploring global cuisines, this red lentil soup is sure to become a new favorite.
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Recipe Information
Ingredients
- 1 cup red lentils
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 medium, diced potatoes
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 2 tablespoons (optional, for garnish) lemon juice
- 2 tablespoons, chopped (optional, for garnish) fresh parsley or cilantro
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook for 2-3 minutes, until softened and translucent.
Stir in the garlic, carrots, and potatoes. Cook for another 5 minutes, stirring occasionally.
Add the tomato paste, cumin, turmeric, ground coriander, and paprika. Stir well to coat the vegetables in the spices.
Pour in the vegetable broth and add the rinsed lentils. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20-25 minutes, or until the lentils and vegetables are tender.
Season the soup with salt and black pepper to taste. Add more spices if desired.
Using an immersion blender, partially puree the soup directly in the pot to achieve a creamy yet chunky texture. Alternatively, transfer half of the soup to a blender, puree until smooth, and return it to the pot.
Taste and adjust seasoning as needed. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
Remove the pot from heat and stir in the lemon juice, if using.
Ladle the soup into bowls and garnish with fresh parsley or cilantro, if desired. Serve warm with crusty bread or flatbread.
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5888 mg | 256% | |
| Total Carbohydrate | 250.0 g | 91% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 45.2 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 6579 mg | 140% | |
*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.
