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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/37377/full/37377/spicy-red-lentil-soup/ <br /><br /> <b>Spicy Red Lentil Soup</b> <br /> Wednesday, March 4, 2009 | by <br /><br /><p>Serves 8</p> <p><br />2 Tbs. olive oil<br />1 large onion, chopped<br />3 cloves garlic, minced<br />1 red bell pepper, chopped<br />1 tsp. chili flakes (or to taste)<br />3 Tbs. tomato paste<br />8 cups chicken or vegetable stock<br />2 cups red lentils<br />2 cups bulgar<br />salt and pepper<br />fresh mint leaves for garnish<br />In a large sauce pan heat oil. Add onion, garlic and pepper and cook until soft, about 5 minutes. Stir in tomato chili flakes, tomato paste and stock. Stir well and bring to a boil. Add lentils and bulgar and simmer until lentils are tender about 20 minutes. In a blender puree half the soup and return it to saucepan. Taste for salt and pepper. Serve garnished with mint.<br />(Louise Fizer)</p>

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