Rijla (Purslane & Red Lentil Stew)
The Quirky Foodster Team
Ingredients
- Fresh purslane leaves and tender stems, washed and roughly chopped — 400 g (about 6 cups)
- Red lentils, rinsed — 150 g (3/4 cup)
- Tomatoes, chopped — 2
- Onion, chopped — 1
- Garlic cloves, minced — 2
- Tomato paste — 2 tbsp (30 ml)
- Vegetable oil — 3 tbsp (45 ml)
- Water or stock — 750 ml (3 cups)
- Salt, or to taste — 1 tsp (5 ml)
- Ground coriander — 1/2 tsp (2.5 ml)
Method
- Heat the oil in a saucepan over medium heat and sauté the onion until soft, about 5 minutes.
- Add the garlic and tomato paste and cook for 2 minutes, stirring, until darkened slightly.
- Add the chopped tomatoes and cook for 5 minutes until pulpy.
- Stir in the rinsed lentils, water or stock, salt and ground coriander, and bring to a boil.
- Reduce heat, cover, and simmer for 15-18 minutes until the lentils are tender.
- Stir in the purslane and simmer uncovered for a further 8-10 minutes until wilted and the stew has thickened.
- Serve hot with kisra or rice.
Introduction: Rijla is a garden stew built around purslane, a tender, slightly tangy wild green that grows freely across South Sudan during the rains.
Cultural Background: Rijla is a garden stew built around purslane, a tender, slightly tangy wild green that grows freely across South Sudan during the rains. Cooked down with tomato, onion and red lentils, it turns a foraged ingredient into a nourishing, everyday lunch that is equally at home on a family table or served alongside meat for a fuller meal.
Tips: Purslane wilts quickly, so add it towards the end of cooking to keep its slightly tangy freshness. If purslane is unavailable, baby spinach makes a reasonable substitute, though the flavour will be milder.
Variations: Add small pieces of stewing beef or lamb, browned before the onions, for a meat version. Finish with a squeeze of lemon for extra brightness. Fully vegan as written; meat variation noted separately.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered saucepan over low heat, adding a little water if the stew has thickened.
Nutrition: Approx. 220 kcal, 11 g protein, 8 g fat, 27 g carbohydrate, 7 g fibre per serving.
FAQs:
Q: What does purslane taste like?
A: It has a mild, slightly lemony, spinach-like flavour and a pleasantly tender-crisp texture.
Q: Can this be made ahead?
A: Yes, it reheats well and the flavour deepens overnight in the refrigerator.
- Fresh purslane leaves and tender stems, washed and roughly chopped — 400 g (about 6 cups)
- Red lentils, rinsed — 150 g (3/4 cup)
- Tomatoes, chopped — 2
- Onion, chopped — 1
- Garlic cloves, minced — 2
- Tomato paste — 2 tbsp (30 ml)
- Vegetable oil — 3 tbsp (45 ml)
- Water or stock — 750 ml (3 cups)
- Salt, or to taste — 1 tsp (5 ml)
- Ground coriander — 1/2 tsp (2.5 ml)
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