Spicy boulgur-veged lentil thick soup

[Londoner]

Some times ago, I came across boulgur, broosh in Kurdish, in one of those supermarkets and bought it. I remember in Kurdistan, they usually coocked it with lentils in equal parts. When I went home immediately I cooked the following recipe:

Spicy boulgur-veged lentil thick soup

ingredients:

1- half cup of equal amounts of boulgur and lentil.
2-4 large garlic cloves.
3- Ginger, the size of all garlic cloves.
4- medium size onion.
4- teaspoonful curry powder, overfilled,
5- Bay leaves.
6- 2 table spoons of olive oil.
7- Crushed black paper.
8- A hint of salt.
9- Vegetables, any combination. My favorites are tomatoes, green paper, aucra and aubergines. All together, a bit of each.
10- A teaspoon of tomato paste.

Cook the boulgur and lentil together with at least two cups of water. Crush garlic cloves, shred ginger and cut the onion. Cut vegetables to small pieces and wash them.

Heat the oil, add ginger and fry for a minute. Add garlic, mix and fry for another minute or more. Add onion cuts, mix and fry until the onion becomes very tender. Add curry powder, mix and fry the combination for about two minutes. Add cooked boulgur and lentils, and tomato paste to the combination and mix and cook for a minute or two. After that add vegetable cuts to the combination, mix and cook until vegetables become tender. Don't over cook vegetables. Add black paper and salt to your share. Don't add too much salt if you are over 50. Salt causes blood pressure. If you are younger than 50 and don' have blood pressure, add more salt because usually curries, boulgurs and lentils taste better with a bit more salt.