Ingredients:

• 1 cup red lentils
• 1/4 cup fine bulgur
• 1 onion, finely chopped
• 1 carrot, grated
• 2 tablespoons tomato paste
• 1 tablespoon butter or olive oil
• 1 teaspoon dried mint
• 1 teaspoon paprika
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 6 cups water or vegetable broth
• Lemon wedges (optional, for serving)

Instructions:

1. Rinse the lentils and bulgur well under cold water.
2. In a large pot, heat the butter or olive oil over medium heat. Add the chopped onion and sauté until soft.
3. Add the grated carrot and cook for another 2 minutes.
4. Stir in the tomato paste, dried mint, paprika, salt, and pepper. Cook for 1-2 minutes until fragrant.
5. Add the rinsed lentils and bulgur, stir to combine.
6. Pour in the water or vegetable broth, bring to a boil.
7. Reduce heat to low, cover, and simmer for about 30-40 minutes until lentils and bulgur are soft.
8. Use an immersion blender to puree the soup until smooth (optional).
9. Serve hot with lemon wedges on the side.