Ingredients:
1 cup fine bulgur
1 onion (finely chopped)
1-2 tablespoons tomato paste
1/2 cup green lentils (optional)
1/2 cup cooked chickpeas
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil or butter
7-8 cups hot water (or broth: chicken or beef)
1 teaspoon dried mint (for garnish)

Instructions:

Sauté the onion: Heat olive oil or butter in a pot. Add the chopped onion and sauté until softened and golden.
Add tomato paste: Stir in the tomato paste and cook for another 1-2 minutes.
Cook the lentils (optional): If using lentils, rinse and add them to the pot, cooking for a few more minutes.
Add bulgur: Add the bulgur and hot water to the pot. Season with salt, black pepper, and red pepper flakes.
Simmer: Bring the soup to a boil, then reduce the heat and let it simmer until the bulgur is tender.
Add chickpeas: Stir in the cooked chickpeas and let them heat through for a few minutes.
Prepare the mint topping: In a small pan, lightly sauté the dried mint in a bit of butter, then pour it over the soup.
Serve hot with a wedge of lemon and some fresh bread on the side. Enjoy your meal!

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