Turkish Bride Soup

• 6 tablespoons unsalted butter
• 3 medium onions, finely chopped
• 2 teaspoons mild Hungarian paprika
• 1 1/2 cups red lentils, rinsed and drained
• 3/4 cup fine bulgur wheat
• 10 cups vegetable or beef stock, approximately
• 3 tablespoons tomato paste
• 1/4 teaspoon cayenne or red pepper flakes, or to taste
• 2 tablespoons dried whole mint leaves (sold in Middle Eastern and Greek shops)
• Lemon slices and fresh mint sprigs for garnish

1. Heat butter in large pot over low heat.
2. Add onions and saute until golden, about 10 minutes.
3. Add paprika, lentils and bulgur and stir.
4. Add stock, tomato paste and cayenne and bring to a boil.
5. Reduce heat and simmer until lentils are tender and bulgur is creamy, about 40 minutes.
6. Add a little more stock if soup gets too thick.
7. Crumble dried mint leaves and stir into soup.
8. Remove soup from heat, cover and set aside 10 minutes.
9. Ladle soup into bowls, and garnish with lemon slices and fresh mint.

unsalted butter, onions, paprika, red lentils, bulgur wheat, vegetable, tomato paste, cayenne, mint, lemon slices

Taken from cooking.nytimes.com/recipes/6779 (may not work)