![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Mb8zy8NtJI9fsBX_SJqLg9vVuso=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/996071-92629c3cc4024c60b8d1ead40523cbd5.jpg)
Ingredients
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¼ cup butter
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2 onions, finely chopped
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1 teaspoon paprika
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1 cup red lentils
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½ cup fine bulgur
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2 tablespoons tomato paste
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8 cups vegetable stock
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⅛ teaspoon cayenne pepper
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1 tablespoon dried mint leaves
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4 slices lemon
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½ teaspoon chopped fresh mint
Directions
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Melt butter in a large saucepan over low heat. Cook onions in hot butter until golden brown, about 15 minutes.
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Stir paprika, lentils, and bulgur into onions to coat with butter.
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Add tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
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Crumble dried mint leaves into soup; stir and remove from heat.
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Ladle into bowls and garnish with lemon slices and fresh mint to serve.
Nutrition Facts (per serving)
442 | Calories |
14g | Fat |
64g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 442 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 7g | 37% |
Cholesterol 31mg | 10% |
Sodium 1080mg | 47% |
Total Carbohydrate 64g | 23% |
Dietary Fiber 15g | 54% |
Total Sugars 13g | |
Protein 19g | 37% |
Vitamin C 21mg | 23% |
Calcium 113mg | 9% |
Iron 5mg | 27% |
Potassium 777mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.