Turkish Red Lentil Soup

Ingredients:

• 1/4 cup butter (salted is fine) 
• 2 onions, finely chopped 
• 1 teaspoon paprika 
• 1 cup red lentils 
• 1/2 cup fine bulger (can substitute with quinoa)
• 2 tablespoons tomato paste
•  8 cups vegetable stock or chicken stock
• 1/8 teaspoon cayenne pepper 
• 1 tablespoon dried mint leaves 
• 4 slices lemon  
• Salt to taste

Directions:

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