This article aimed to produce lentil-purslane dried soups containing 0, 5, 10, and 15% purslane leaves powder. The 
chemical and sensory properties of the soup samples were studied. Besides, investigating the effects of feeding experimental rats intoxication by Potassium Bromate in 80% dried soups at different levels of purslane leaves powder on blood serum lipid profile, liver functions, and oxidative stress biomarkers. The present results indicated that with the increasing levels of purslane leaves powder, the contents of protein, ash, fat, and fiber were gradually increased, while carbohydrates and moisture contents were gradually decreased. Also, vitamins, minerals, total phenol and DPPH radical scavenging activity were gradually increased. Correspondingly, all sensory properties of lentil-purslane dried 
soups were acceptable. Moreover, the feeding rats on lintelpurslane dried soups intoxication by KBro3 caused gradual 
decline of lipid profile levels of triglycerides, total cholesterol, low-density lipoprotein cholesterol, but high-density lipoprotein cholesterol was increased compared to the positive control group. So, the atherogenic index was gradually decreased. Additionally, the group was fed on 15% purslane had the lowest liver enzymes and the highest levels of total protein, albumin, globulin, and A/G ratio. Moreover, serum antioxidant enzymes were increased, but malondialdehyde was lower than the positive group. Thus, the oxidative stress biomarkers were decreased, so this study recommended incorporating purslane leaves powder in the daily diet to protect the liver and avoid oxidative stress biomarkers that 
cause many diseases.