2 medium onions, chopped
3 tablespoons olive oil
5 ounces red lentils
5 ounces cracked wheat (bulgar)
1 small can tomato paste
8 cups veggie broth (can dilute w/water)
4 tablespoons mint (fresh is better, I use a lot!)
3 cloves garlic, minced
juice of 1 lemon
salt and pepper to taste
In a large pot heat the olive oil, add onions and cook until golden. Add the veggie stock, red lentils, cracked wheat, tomato paste, garlic and mint. Simmer for one hour or until lentils are tender. Add the lemon last. Salt and pepper to taste. Add more mint if you like or some crushed red pepper.
This is my adaptation of my favorite soup from my favorite great restaurant, Mediteranos. I love this soup because I usually have all of this on hand. I serve it with pita and hummus.