Puslane Lentil Stew Recipe

Ingredients:

• 1 cup green or brown lentils, rinsed
• 4 cups vegetable or chicken broth (or water)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
• 2 cups fresh purslane, roughly chopped (stem and leaves)
• 1 large carrot, diced
• 1 tsp ground cumin
• 1/2 tsp turmeric (optional)
• 2 tbsp olive oil
• Salt and Pepper to taste
• Lemon wedges (For serving)

Directions:

• Prepare the Lentils:

1. In a large pot, bring the lentils to and broth to a boil
2. Reduce the heat and simmer for about 20-25 minutes, or until the lentils are tender but not mushy
3. Skim off any foam that rises to the surface

• Sauté the Aromatics:

1. In a separate pan, heat the olive oil over medium heat
2. Add the chopped onions and sauté until softened, about 3-4 minutes
3. Add the garlic, cumin, coriander, and turmeric (if using) and cook for another minute until fragrant

• Build the Stew:

1. Stir the diced carrot and tomatoes into the onion mixture
2. Cook for 5-7 minutes until the tomatoes soften
3. Transfer this mixture to the pot with the lentils, stir well to combine

• Add the Purslane:

1. Add the chopped purslane to the pot
2. Simmer for another 5-10 minutes, just until the purslane wilts and integrates into the stew

• Season and Serve:

1. Season the stew with salt and pepper to taste
2. Serve hot with a drizzle of olive oil and a squeeze of fresh lemon juice
3. Pair with crusty bread, rice, or flatbread for a complete meal

Enjoy!