Turkish lentil soup.

2 tbsp olive oil
1 onion, finely chopped
2 cloves of garlic finely chopped
1 carrot
1 tsp cumin
pinch of Smoked Sweet Paprika
pinch of chili flakes
1 tbsp tomato paste
half cup of lentils, red or green
4 tablespoons bulgur
chopped fresh or tinned tomatoes
1 tsp dried mint
Salt to taste
A few sprigs fresh mint for garnish
1 lemon when serving

1 spoon (in the original 2) of olive oil - sauté finely chopped 2 cloves of garlic and onion.
Add the carrot, cut into small cubes, and then over a teaspoon of cumin, Smoked Sweet Paprika and chili flakes, as well as a spoon of tomato paste.
When the carrot is soft, add red lentils and pour 1.0 liters of broth or water.
Cook for 20 minutes on low heat until the lentils are cooked.
Add 4 tablespoons of bulgur and finely chopped fresh or tinned tomatoes.
Salt, pepper - boil for another 5 minutes and that's it!
For serving, it is recommended to beat the butter with 0.5 tsp of dry mint and add to the soup.
Or fresh mint leaves grind in a mortar and mix with yogurt.

- Lentil and Bulgur Soup - Give Recipe