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1
For the soup: Heat the oil in a large pot over medium heat, just until the oil shimmers.
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2
Add the butter and wait until its foam almost subsides, then add the onion and 1/4 teaspoon of the salt.
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3
Cook for about 5 minutes, stirring occasionally, until the onion softens and turns light golden.
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4
Add the garlic, paprika or Aleppo pepper and the cayenne pepper, if desired; cook, stirring, for 1 minute.
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5
Add the tomato paste and tomatoes; adjust the heat as needed to maintain steady bubbles at the edges.
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6
Cook uncovered for about 3 minutes, stirring once or twice and scraping the bottom to release any browned bits, until the mixture thickens slightly.
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7
Increase the heat to medium-high.
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8
Stir in the bulgur, lentils, broth, water and the remaining 1/4 teaspoon salt; bring to a boil, then reduce the heat to medium or medium-low to maintain gentle bubbling.
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9
Cover and cook for 25 to 40 minutes, until the soup thickens, with the bulgur retaining a slight bite.
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10
Season with 1 tablespoon of the lemon juice and the black pepper.
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11
Taste and add lemon juice (up to 1 more tablespoon) or adjust the seasoning as needed.
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12
Cover and let sit for a few minutes.
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13
While the soup rests, make the minted butter: Heat the oil and butter in a small skillet over medium heat.
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14
Once the butter has melted, add the mint and cayenne or Aleppo pepper (which will sizzle) and stir for about 15 seconds until fragrant.
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15
Immediately remove from the heat; pour the minted olive oil butter into a small serving bowl.
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16
Divide the soup among individual bowls.
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17
Drizzle a little of the minted butter on top of each portion.
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18
Serve right away.
