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Palpina (Purslane and Lentil Soup)
Palpina (Purslane and Lentil Soup) is a traditional Iranian (Persian and Kurdish) recipe for a classic soup of common purslane and lentils in a stock, tomato puree and rice base. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Purslane and Lentil Soup (Palpina).
prep time
10 minutes
cook time
25 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Wild FoodIran Recipes
Palpina (شۆربای پەڵپینە) is a classic common purslane- and lentil-based soup that a feature of both Kurdish and Persian cookery.
Ingredients:
200g (1 cup) brown lentils, soaked overnight
30g (1 cup) onion, minced
100g (1/2 cup) short grain rice
2l (8 cups) chicken or vegetable stock, or water, or a mix
3 tbsp tomato puree
1 tsp ground cumin seeds
1/4 tsp ground turmeric
Salt, to taste
100g (4 cups packed) purslane leaves and tender stems, coarsely chopped
1 tsp freshly-ground black pepper
To garnish:
Soft goat's cheese
Flatbread or sourdough toasts
Fresh herbs of choice
Method:
Combine the lentils, onions and rice with the stock/water in a large pan and bring to a boil. Simmer gently for 40-45 minutes, until the lentils are cooked but still retain some bite.
Add the tomato paste, cumin, turmeric and salt, mix well, return to a simmer and cook for 5 minutes. Add the purslane leaves and pepper and simmer for an additional 30 minutes, topping the soup up with water as needed to get a final thick soup.
Taste and adjust salt and other seasonings. Although the soup traditionally has very thick, almost stew-like consistency, you are welcome to adjust it to the thickness of your preference.
To serve, heat the soup and ladle into bowls. Top with the cheese and serve alongside the mixed herbs and bread.
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