Directions: Cover the lentils with water and boil them for about 10 minutes without disintegrating, drain them and let them cool. Clean the purslane, wash and drain, and chop. Wash the lettuce leaves and tear them into large pieces using your hands. Peel the carrot and using a vegetable peeler, peel along the length of the carrot. Slice the onions. Peel the orange, remove its skins and chop. Place all of the ingredients in a salad bowl. Add olive oil, pumpkin seeds and salt, mix well and serve. (Prof. Dr. Murat Baş Says: )
Brown, green, yellow, red or black lentil is a low calorie nutrient rich in iron and folate and a perfect protein source. It is full of polyphenol compounds that enhance health and it supports gut health. The energy (calorie) walnut contains cannot be absorbed fully by our bodies and consuming walnuts may help controlling appetite and hunger. Purslane supports gut microbiota by means of its content full of fiber, polyphenols and antioxidants.
