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Red Lentil and Cracked Wheat Soup with Fresh Mint and Pepper

60 g Butter or olive oil
2 lg Onions; finely diced
200 g Red lentils; rinsed
200 g Fine bulgar; (cracked wheat)
2 l Vegetable stock; up to 2 1/2
80 g Tomato paste
Red pepper paste
Dried or fresh mint

Heat the butter or olive oil and add the onions, cooking until golden brown.

Add the rinsed lentils, fine bulgar, stock and tomato paste and simmer for about an hour or until the lentils are tender.

Stir vigorously to break up the lentils and season to taste with salt, adding a little more stock if the soup is too thick.

Serve the soup hot drizzle with some pepper paste and garnished with fresh or dried mint.

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