Ingredients

• 0.25 cups butter
• 2 onions , finely chopped
• 1 teaspoon paprika
• 1 cup red lentils
• 0.5 cups fine bulgur
• 2 tablespoons tomato paste
• 8 cups vegetable stock
• 0.13 teaspoons cayenne pepper
• 1 tablespoon dried mint leaves
• 4 slices lemon
• 0.5 teaspoons chopped fresh mint

Instructions

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

Nutrition per serving