Turkish Bride Soup - cooking recipe

Ingredients

6 tablespoons butter
3 onions, finely chopped
2 teaspoons paprika
1 1/2 cups red lentils, rinsed
3/4 cup bulgur, fine grain
12 cups beef broth
3 tablespoons tomato paste
1/4 teaspoon cayenne
4 teaspoons dried mint, do not use fresh
salt
Garnish
plain yogurt
lemon slice
mint leaf

Preparation

Melt butter in large pan on medium heat. Add onions, turn heat to medium-low and cook, stirring, 15 minutes, until golden.
Stir in paprika. Add lentils and bulgur. Cook, 1 minute, stirring to coat.
Stir in 10 cups broth, tomato paste and cayenne. Turn heat to medium-high and bring to boil. Reduce heat to low and simmer 1 hour, partly covered, until bulgur is soft and creamy.
Stir in mint. Remove from heat. Cover and let sit 10 minutes.
Add some or all of remaining 2 cups broth to adjust to desired consistency. Add salt.
Garnish with dollop of yogurt, lemon slice and mint leaf.