Minted Lentil and Bulgur Soup

Ingredients:

1 tablespoon olive oil
1/2 onion, finely chopped
1 cup tomato sauce
1 tablespoon hot pepper sauce
2/3 cup lentils, soaked in water
2/3 cup #4 coarse bulgur
water (or vegetable stock)
salt, to taste
1 teaspoon chili powder
2 teaspoons dried mint
fresh mint leaves
lemon, cut into wedges

Saute onion in olive oil until translucent. Add tomato sauce and hot pepper sauce. Stir and bring to a simmer. Add lentils, mint, and 6-8 cups of water, cover, and allow to simmer for 15 minutes. Add bulgur. Cover and cook until lentils and bulgur are tender, about 15 minutes. Add salt and chili powder.

Garnish with fresh mint and serve with a wedge of lemon.

*Variation: substitute freekeh for the bulgur