Zubereitung

1. 1

   Peel and finely dice the onion and carrot. Wash the tomatoes, cut out the stem ends and dice the tomatoes small.

2. 2

   Heat the olive oil in a pot and fry the onion and carrot over a medium heat until soft and the onion is translucent.

3. 3

   Add the red pepper paste and tomato paste and toast briefly, stirring, until fragrant and the oil turns red. Add the tomatoes and cook briefly until they break down.

4. 4

   Briefly rinse the bulgur in a sieve, add it to the pot and cook for a minute, stirring. Pour in the broth or water, add the mint, pepper flakes, salt and pepper and bring to the boil.

5. 5

   Simmer the soup partly covered over a low heat until the bulgur is soft; stir now and then.

6. 6

   Meanwhile, wash the parsley, shake it dry and chop finely; cut the lemon into wedges.

7. 7

   Adjust the seasoning of the soup, sprinkle with the parsley and serve hot in bowls with the lemon wedges.

8. 8

   Tip: A handful of red lentils added to the pot with the bulgur makes the soup even creamier. Because the bulgur keeps swelling as it stands, the soup thickens and should be thinned with a little hot water when reheated. Covered, it keeps for two days in the fridge.