Pirpirim Asçi, Purslane Soup

Purslane as a soup! well here it is and this is one of the famous dishes of this region.  

• !/2 cup brown lentils
• !/2 cup cooked chickpeas
• 1/2 cup bulgur
• 250gr purslane
• 1 onion
• 1 red capsicum/sweet pepper, finely chopped
• 2 tbs sweet pepper paste/tomato paste
• 4 cloves garlic, minced
• 1tbs dried mint
• 1tsp chilli powder or sweet paprika
• lemon juice
• salt
• oil
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• Finely chop the onion and using some oil sautee.  Add in the lentils and bulgur and stir.  Pour in 4 cups of water and cook until the lentils are soft.  Add in the cooked chickpeas and tomato paste stir through well and cook for a couple of minutes.  Add in the finely chopped red capscium and continue to cook.  When the capscium is soft and in the chopped purslane.  Let that cook for a further 3 minutes then turn off the heat.  Add in the lemon juice and salt(to taste). Add in more water if needed and taste. 
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• In a small saucepan add some oil and fry the minced garlic for a couple of minutes then add in the mint and chilli powder, fry for a further minute or two.  Pour the sauce ontop of the soup.

• http://verygoodrecipes.com/turkish