In Sanliurfa, purslane is called pirpirim, and this soup is made in summer when the greens are fresh. As it cooks, purslane releases a slightly sticky texture that thickens the soup; no flour is needed. Green lentils and bulgur make it hearty, while pomegranate molasses brightens the hot soup.
Rinse the green lentils and bring them to a boil in fresh water. Skim off the foam, then simmer for 30 minutes, until the lentils can be mashed. Do not discard the cooking water; it will go into the soup.
Remove the thick stems, keeping the leaves and tender tips. Rinse them twice in plenty of water, drain, and roughly chop.
Melt the butter in a pot and cook the diced onion, stirring, until translucent. Add the tomato paste and cook for 2 minutes.
Add the cooked lentils with their liquid, the bulgur, chopped purslane, remaining hot water, and salt. Once it comes to a boil, reduce the heat and cook for 20 minutes. The soup is ready when the bulgur can be mashed and a spoon drawn through it briefly leaves a trail.
Turn off the heat, then add the pomegranate molasses and mint. Stir once and let the soup rest, covered, for 5 minutes.
Separate the thick stems from the purslane and use only the leaves and tender tips; the thick stems stay stringy even after cooking. Allergens: contains wheat (gluten) and milk/dairy. Check packaged product labels for other allergens.
Semizotunun kalın saplarını ayırmadım, çorbada lif lif kaldı. Nar ekşisini de ocak kapanınca koymak gerekiyor. Mercimeği bulgurdan önce haşlamak gerekiyor, birlikte attığımda bulgur dağılana kadar mercimek diri kaldı.
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