Instructions: In a 2 quart saucepan, saute the cilantro, onions, and mint in oil. Add tomato paste, stirring to blend. Add red pepper, salt, and boiling water to half fill the pan. Stir in bulgur and lentils and bring the mixture to a boil. Then cook over medium heat 15-20 minutes. Dissolve flour in a small amount of water and stir into soup. Add enough water to nearly fill pan.

Cook 30-40 minutes more.

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