Lentil Purslane Soup Recipe - Armenian Cuisine - Heghineh Cooking Show

purslane

🥗Healthier: spinach

💰Cheaper: kale

Spinach offers similar nutrients and is more widely available.

vegetable broth

🥗Healthier: water

💰Cheaper: homemade broth

Water reduces sodium, while homemade broth can be more economical.

Rinse 1 cup of lentils under cold water and drain.

In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering.

Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks; sauté until softened, about 5-7 minutes.

Stir in 3 minced garlic cloves, 1 teaspoon cumin, and 1 teaspoon paprika; cook for 1-2 minutes until fragrant.

Add the rinsed lentils, 4 cups of vegetable broth, 2 bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper; bring to a boil.

Reduce heat to low and simmer, covered, for 25-30 minutes until lentils are tender.

Stir in 1 bunch of chopped purslane and 2 tablespoons of lemon juice; cook for an additional 5 minutes.

Remove the bay leaves and blend the soup until smooth using an immersion blender, if desired.

Taste and adjust seasoning as needed.

Serve hot, garnished with fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary