(click to enlarge)
Lentil & Purslane Soup
Persia - Kurdistan - Palpina
This delicious and substantial soup is popular in Kurdistan in the
spring. It can be made ahead, and reheats well if you are careful the
lentils don't burn to the bottom of the pot. Left over soup
can be reheated with extra water, then, before serving, stir in small
cubes of Potato or small Pasta (both pre-cooked).
-- Serve with (opt)
Herb Plate (7)
Prep - (13 min)
Run - (1 hr)
- Wash Lentils and Rice. Mix.
- Chop ONIONS fine.
- Trim large ends from Purslane (not too much) and chop leaves and
stems quite small.
- Grind Cumin and mix all Seasoning items.
- Choose a sauce pan or sufficient size for the whole recipe (3 quarts
is good). Pour in Stock, Lentil mix and Onions.
Bring to a boil, skimming off any foam that rises. Cover and simmer
until Lentils are almost tender, 20 to 30 minutes depending on size,
age and your preference in texture.
- Stir in Seasoning mix, then Purslane. Bring back to
a boil, then simmer covered until Purslane is very tender, about 30
minutes. Stir up from the bottom often and add more Stock or Water
- Serve hot with a fresh grind of Black Pepper.
- Accompany as desired, see Note-5,
Note-6 and Note-7.
- Lentils: Green lentils (also called
Brown Lentils) are used here. The large ones break up and make a
creamier soup, while the tiny ones (which I prefer) stay firmer and
produce more texture. For details see our
Beans, Peas & Lentils page.
- Rice: This should be a medium grain:
California, Arborio, Egyptian or similar. For details see our
- Purslane: This common weed can be
easily found in markets serving a Mexican, Near Eastern or Turkish
community. For details see our
- Stock: The pattern recipe calls for
chicken or vegetable stock, but we Infidels can use Pork Stock if we
wish. For a vegetarian version, see our recipe
Vegetable Stock. Alternatively, plain
water can be used.
- Flat Bread: The most widely eaten
flat bread in Iran is Armenian Lavash (Nan-i Armani), followed by
Nan-e Taftoon, pretty much the same as Indian Naan bread, which is
widely available. Also Nan-e Barbari, and Nan-e Sangak. The Barbari
bread churned out by Armenian bakeries here in Los Angeles is a bit
puffier than as made in Iran. Sangak, baked on a bed of small stones,
is not much available here.
- Cheese: This should be Goat or Sheep
Cheese, set out to be crumbled and added to the soup by diners, in
accordance with their preferences.
- Herb Plate: Through the Caucasus and Persia,
a plate of fresh herbs is almost always on the table, to be added to
dishes as desired by the diners. These herbs can be one or more of
stems of Parsley, Cilantro, Dill, Summer Savory, Basil (usually purple),
Tarragon, or any other fresh herbs available.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove, in=inch, ar=as required,
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