Ingredients:

* 1 Large Onion — chopped
* 4 Tablespoons Unsalted Butter
* 1 Tablespoon Tomato Puree
* 7 Cups Chicken Stock
* 1/2 Cup Bulgur
* 1/2 Cup Red Lentils
* 2 Tablespoons Flour
* Salt And Pepper — to taste
* 1/4 Cup Dried Mint — crushed
* 1 Teaspoon Thyme
* 1/2 Teaspoon Crushed Red Pepper

Directions

Saute onions in 2 tablespoons butter until limp. Stir in tomato puree. Add stock, bulgur, and lentils. Cover and simmer for 5 minutes. Remove from heat. Melt the other 2 tablespoons of butter and stir in flour. Cook about 2 minutes until flour turns golden. Gradually whisk the soup into the flour. Salt and pepper to taste. Stir in mint, thyme, and pepper flakes. Continue simmering for 2 minutes. Serve.