ngredients

1/4 cup butter

2 onions, finely chopped
1 teaspoon paprika
1 cup red lentils
1/2 cup fine bulgur
2 tablespoons tomato paste

8 cups vegetable stock

1/8 teaspoon cayenne pepper
1 tablespoon dried mint leaves
4 slices lemon
1/2 teaspoon chopped fresh mint

Directions
1. Melt the butter in a large saucepan over low heat. Cook the onions in the hot
butter until they are golden brown, about 15 minutes.
2. Stir the paprika, lentils, and bulgur into the onions and coat with the butter.
3. Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and
cook until soft and creamy, about 1 hour.
4. Crumble the dried mint leaves into the soup; stir the soup and remove from heat.
5. Ladle into bowls and garnish with lemon slices and fresh mint to serve.