Bowl of Lentil & Purslane Soup
(click to enlarge)

Lentil & Purslane Soup


Persia - Kurdistan   -   Palpina
Makes:
Effort:
Sched:
DoAhead:  		 6 cups
**
1-1/4 hr
Yes		 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.




2/3
1/3
3
14
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2/3
1/4
2
2
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6
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c
c
oz
oz
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t
t
T
t
---
c
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Lentils (1)
Rice (2)
Onion
Purslane (3)
-- Seasonings
Cumin seed
Turmeric
Tomato paste
Salt
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Stock (4)
-- Garnish
Black Pepper
-- Serve with (opt)
Flatbread (5)
Cheese (6)
Herb Plate (7)
Prep   -   (13 min)
  1. Wash Lentils and Rice. Mix.
  2. Chop ONIONS fine.
  3. Trim large ends from Purslane (not too much) and chop leaves and stems quite small.
  4. Grind Cumin and mix all Seasoning items.
Run   -   (1 hr)
  1. 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.
  2. 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 if needed.
  3. Serve hot with a fresh grind of Black Pepper.
  4. Accompany as desired, see Note-5, Note-6 and Note-7.
  5. Left over soup can be reheated with extra water, then, before serving, stir in small cubes of Potato or small Pasta (both pre-cooked).
NOTES:

  1. 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.

  2. Rice:

      This should be a medium grain: California, Arborio, Egyptian or similar. For details see our Rice page.

  3. Purslane:

      This common weed can be easily found in markets serving a Mexican, Near Eastern or Turkish community. For details see our Purslane page.

  4. 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.

  5. 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.

  6. 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.

  7. 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.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch, ar=as required, tt=to taste

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