Anatolian Purslane, Lamb and Lentil Stew

Ingredients

  1. 1/2 cup dried black-eyed peas, soaked overnight and drained
  2. 1/3 cup dried chickpeas, soaked overnight and drained
  3. 3/4 cup mini brown lentils, picked over and rinsed (See box)
  4. 1/4 cup olive oil
  5. 5 ounces boneless lamb shoulder, cut into 1/2-inch dice
  6. 1 medium onion, finely chopped
  7. 2 teaspoons tomato paste
  8. 2 teaspoons Turkish red pepper paste (See Note)
  9. 1 1/2 pounds purslane, thick stems discarded and leaves coarsely shredded
  10. 1/2 cup coarse bulgur
  11. 2 tablespoons minced garlic
  12. 3 tablespoons fresh lemon juice
  13. Salt
  14. 1 tablespoon dried spearmint, leaves crushed to a fine powder
  15. 1/4 teaspoon Turkish red pepper flakes (see Notes)
  16. Freshly ground black pepper
  17. Trimmed scallions and lemon wedges, for serving

Description

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