Hearty Turkish Bride Soup

• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 medium onions, finely chopped
• 1 (6oz) can of tomato paste
• 2 teaspoons smoked or plain paprika
• 1/4 teaspoon cayenne pepper (or less)
• 2 cups red lentils
• 1/2-3/4 cups bulgar or cracked wheat
• 12 cups (3L) vegetable stock
• 1-1/2 tablespoons dried mint
• 2 tablespoons chopped mint leaves
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Plain yogurt (garnish)
• Lemon wedges (garnish)

1. Start by dicing the onions.
2. Saute the onions in the butter and olive oil and let them cook for ~10 minutes over low heat, until translucent.
3. Then add in 1 full can (6 oz) of tomato paste, along with 2 teaspoons of paprika and 1/4 teaspoon of cayenne pepper, and let it cook, while stirring, for another minute.
4. Next add in stock, along with 2 cups of red lentils and 1/2 cup of bulgur.
5. Bring the soup to a boil and then reduce the heat to bring the soup to a simmer for 30 minutes.
6. Take the soup off the heat, and stir in 1 1/2 tablespoons of dried mint, the juice of 1/2 lemon, 2 tablespoons of chopped fresh mint leaves, and a few twists of a pepper shaker.
7. To garnish the soup, add a dollop of plain, low-fat yogurt, additional chopped fresh mint, and a lemon wedge.

butter, olive oil, onions, tomato paste, paprika, cayenne pepper, red lentils, bulgar, vegetable stock, mint, mint leaves, lemon juice, salt, yogurt, lemon wedges

Taken from food52.com/recipes/26246-hearty-turkish-bride-soup (may not work)