Step 1

In a large pot over medium heat, heat the oil until it shimmers. Add the onion and salt, cooking until the onion is translucent, about 5 minutes. Add the garlic, paprika, cayenne and tomato paste. Cook for about a minute to release the aroma and flavor. Add the diced tomatoes, increase the heat and bring to a boil for about 3 minutes, stirring occasionally. Stir in the bulgur, lentils, bulgur, broth, water, and bring back to a boil. Cover, reduce the heat to medium low, and cook for about 25 minutes, or until the lentils and bulgur are cooked through but not mushy. Stir in the lemon juice and pepper. Taste and adjust seasonings as needed.

Step 2

Heat the oil in a small saute pan over low heat. Add the garlic and cook just until aromatic, about 1 minute. Stir in the mint salt and cayenne. Remove from the heat.

Step 3

Serve the soup with a generous drizzle of mint oil on top.