Anatolian Purslane Lamb And Lentil Stew

Ingredients

• 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
• Salt
• 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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