Anatolian Purslane, Lamb And Lentil Stew

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1/2 cup dried black-eyed peas, soaked overnight and drained

1/3 cup dried chickpeas, soaked overnight and drained

3/4 cup mini brown lentils, picked over and rinsed (See box)

1/4 cup olive oil

5 ounces boneless lamb shoulder, cut into 1/2-inch dice

1 medium onion, finely chopped

2 teaspoons tomato paste

2 teaspoons Turkish red pepper paste (See Note)

1 1/2 pounds purslane, thick stems discarded and leaves coarsely shredded

1/2 cup coarse bulgur

2 tablespoons minced garlic

3 tablespoons fresh lemon juice


1 tablespoon dried spearmint, leaves crushed to a fine powder

1/4 teaspoon Turkish red pepper flakes (see Notes)

Freshly ground black pepper

Trimmed scallions and lemon wedges, for serving

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