Introduction:
Purslane, also known as “bacleh” in some cultures, is a leafy green vegetable with a slightly tangy flavor, often used in traditional soups and stews. It’s packed with nutrients like omega-3 fatty acids and is rich in vitamins A, C, and E. This soup combines purslane with lentils and tomatoes for a nutritious and hearty dish, perfect for cooler days or as a healthy starter.
Time:
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
Needed Equipment:
- Large pot
- Knife
- Cutting board
- Frying pan
- Spatula
- Measuring cups and spoons
Tags:
- Soup
- Vegetarian
- Gluten-free
- Healthy
Serving Size:
Serves 4 to 6 people
Difficulty Level:
Easy
Allergen Information:
- Contains no common allergens.
- Always check for personal ingredient allergies.
Dietary Preference:
- Vegetarian
- Vegan (if made without butter or ghee)
- Gluten-free
Course:
- Main or starter
Cuisine:
- Middle Eastern
Ingredients:
| Ingredient | Quantity |
|---|---|
| Frozen purslane | ½ kg |
| Red lentils | ½ cup |
| Water | 3 cups |
| Tomato paste | 1 tablespoon |
| Onion, large, chopped | 1 |
| Oil (for frying) | As desired |
| Tomatoes, finely chopped | 2 |
| Salt | To taste |
| Lemon salt or lemon juice | 1 teaspoon |
Instructions:
- Prepare the Lentils: Wash the red lentils thoroughly under cold water. In a large pot, add the lentils and 2 cups of water. Cook them for about 10 minutes until they are half-cooked. Stir in the frozen purslane, tomato paste, and a pinch of salt. Let the mixture simmer over low heat for 20 minutes, allowing the flavors to meld together.
- Prepare the Tomato and Onion Mixture: In a frying pan, heat the oil over medium heat. Add the chopped onion and sauté until golden brown, which takes around 5 to 7 minutes. Once the onion is ready, add the chopped tomatoes to the pan. Cook them together until the tomatoes break down and combine with the onions, making a rich and flavorful mixture. This will take another 5 minutes.
- Combine and Simmer: Add the onion and tomato mixture to the pot with the lentils and purslane. Pour in the remaining cup of water and stir. Let everything simmer on low heat for an additional 10 minutes, allowing all the flavors to blend.
- Finishing Touches: Before serving, add lemon juice or lemon salt to the soup for a tangy finish. Stir well, and then remove the pot from heat. The soup is now ready to serve.
Preparation Tips:
- If you can’t find frozen purslane, you can use fresh purslane. Just be sure to wash it thoroughly and chop it before adding it to the soup.
- For added flavor, you can also use vegetable broth instead of water.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 5g |
| Carbohydrates | 20g |
| Fat | 5g |
| Fiber | 6g |
| Vitamin A | 20% RDI |
| Vitamin C | 35% RDI |
| Iron | 10% RDI |
Tips and Tricks:
- You can add more lentils if you prefer a thicker consistency.
- Adjust the amount of lemon according to your taste. If you like it tangier, add more lemon juice.
- Serve the soup with a side of crusty bread or rice to make it more filling.
Add-ons:
- Yogurt topping: Add a spoonful of plain yogurt on top of each bowl for a creamy contrast.
- Spicy kick: For those who love spice, add some chili flakes or fresh chili to the onion-tomato mixture.
Side Dishes:
- This soup pairs well with a simple salad of cucumbers and tomatoes.
- Serve with pita bread or any flatbread for a traditional touch.
Improvements:
- Adding more greens such as spinach or kale can boost the nutritional value of the soup.
- For a richer flavor, sauté the purslane in a little garlic before adding it to the lentils.
Save and Store:
- In the fridge: Store in an airtight container for up to 3 days. Reheat on the stove over low heat, adding a splash of water if necessary.
- In the freezer: This soup freezes well. Freeze in portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
FAQ:
- Can I use other types of lentils? Yes, you can use brown or green lentils, but keep in mind that they might take a little longer to cook than red lentils.
- What can I use instead of purslane? If purslane is unavailable, you can substitute it with spinach or sorrel, both of which have similar textures and flavors.
- Is this soup suitable for meal prep? Absolutely! The flavors actually improve after a day or two, making it a great meal prep option.
Conclusion:
Purslane soup is a hearty, nutritious dish that combines the earthy flavors of lentils with the tangy freshness of tomatoes and purslane. It’s perfect for a light lunch or dinner, packed with nutrients and flavor, and suitable for a wide variety of dietary needs. With its simple preparation and wholesome ingredients, it’s a dish that you’ll come back to again and again.
