سلطة البقلة مع العدس

We boil the brown lentils in a pot of water until tender, then set aside to cool.

We place the chopped purslane in a large bowl.

We add the grated cucumbers and diced tomatoes to the purslane.

We add the boiled and cooled lentils to the vegetables.

In a small bowl, we mix lemon juice with white vinegar.

We add salt and olive oil to the lemon mixture.

We add sumac, dried mint, and pomegranate molasses to the dressing.

We whisk the dressing well until combined.

We pour the dressing over the salad, toss well, and serve in a plate.