Put a Dutch oven or heavy-based saucepan on medium heat and add olive oil.
Add the onions and sauté until soft slightly browned then add the garlic, sauté for another minute.
Stir in the tomato paste and red pepper paste and sauté for a few more minutes on low heat.
Add freshly ground black pepper, chilli flakes, salt and red lentil, sauté for 2-3 minutes then add the bulgur and rice.
Pour in the stock, give the mixture a good stir and bring it to a boil.
Turn the heat down and gently simmer with the lid closed for 30 minutes or until the legumes are softened.
Remove the pan from the heat and blitz the soup coarsely with a stick blender.
If the soup seems too thick, then add a bit more water. If the soup looks too liquid, continue to boil the soup for another few minutes.