Purslane or Perper Soup

Description

1/2 cup of dried chick peas
1/2 cup of kidney beans
1/2 cup of hulled wheat

wash and soak well, six hours to overnight

1/2 cup of red lentils
1 package of frozen spinach
salt and pepper to taste

Cook all of these in a pressure cooker for 15 minutes. 
Open pressure cooker and add sauteed oinion and mix well. 

Note that author is subsitituting spinach for purslane. Purslane can be found growing as a weed in gardens in the early summer months and throughout the growing season. 

Translated by Hripsime Parsekian