Turkish Red Lentil and Bulgur Soup (Ezogelin Çorbası)

1 onion diced

1/2 bell pepper diced (Red or green)
1 tablespoon tomato paste
2 tablespoons red pepper paste
1 cup red lentils
6 cups water or broth
black pepper/salt
2 cloves crushed garlic
1/4 cup cracked wheat,bulgur,
1 tablespoon  dry mint
How2:
In a pot saute onion,bell pepper.
Add tomato,garlic,tomato paste,red pepper paste saute for a few Min's.
Add lentils, followed by the water. bring up to a boil then simmer on low until lentils begin to soften.
Once lentils are almost cooked add bulgur,cracked wheat.
simmer until the cracked wheat is cooked.
Little by little pour into a blender puree in small batched or use a hand blender to puree the soup the soup.
Place back into the pot add salt to taste,black pepper. allow the soup to simmer always stir to prevent it from sticking and burning on the bottom
Add dried mint.
Serve up in bowls with some fresh lemon juice and a small garnish of more mint leaves.
ENJOY!

Note: if you would like to thin out the soup you may add a bit more water.If you have leftovers it may thicken when cooled so add a few tablespoons of water before reheating.