PİRPİRİM AŞI (WILD PURSLANE STEW)

Ingredients
½ kg. (≈1 lbs) Wild purslane, washed and trimmed
½ cup Green lentils, boiled
1 cup Chickpeas, boiled               
½ cup Bulgur, washed
2 tbsp. Tomato paste
1 each White onion, medium, sliced
2 each Tomato, large, cut into large cubes
3 cloves Clove, mashed
2 tsp. Red pepper flakes
2 tbsp. Sumac sour or pomegranate molasses
4 tbsp. Butter
as needed Salt
as needed Water
1 tbsp. Dry mint
1 tbsp. Red pepper flakes
2 tbsp. Olive oil                                                      

Instructions
In a large pot melt the butter and sauté the onions until translucent. Add the tomato paste and boiled lentils together with 1 cup of hot water and continue cooking. Into the pot add the chopped tomatoes, bulgur, boiled chickpeas and wild purslane. Add enough water to cover the ingredients in the pot. Cook over low heat until the wild purslane starts to wilt. Finally add the sumac sour or pomegranate molasses and mashed garlic, then take off from heat.  In a small pan, heat the olive oil together with red pepper flakes and dry mint, until the olive oil becomes fragrant. Make sure the spices don’t burn in the oil. Pour this mixture over the wild purslane stew when serving.