Serves 8

2 Tbs. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 tsp. chili flakes (or to taste)
3 Tbs. tomato paste
8 cups chicken or vegetable stock
2 cups red lentils
2 cups bulgar
salt and pepper
fresh mint leaves for garnish
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.
(Louise Fizer)