Grandma’s Secret Recipe: Cooking Purslane with Red Lentils

• 1 cup of red lentils
• 2 cups of fresh purslane, thoroughly washed and chopped
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 tomato, diced
• 1 teaspoon of ground cumin
• Salt and pepper to taste
• Olive oil
• 3 cups of vegetable broth or water
• Optional: Lemon juice or vinegar for a tangy finish

Steps to Prepare