Turkish Red Lentil ‘Bride’ Soup

Melt butter in a large saucepan over low heat. Cook onions in hot butter until golden brown, about 15 minutes.

Stir paprika, lentils, and bulgur into onions to coat with butter.

Add tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.

Crumble dried mint leaves into soup; stir and remove from heat.

Ladle into bowls and garnish with lemon slices and fresh mint to serve.