Bulgur & Red Lentil Soup

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1 cup red lentils (see Resources, F4)

1 cup coarse bulgur (No. 3 or No. 4)

10 cups chicken stock, vegetable stock or water

3 tablespoons butter

1/2 yellow onion, minced

1 teaspoon toasted and ground cumin

1 teaspoon coarsely ground medium-hot red pepper, preferably Turkish Maras or Syrian Aleppo + more for garnish (see Resources)

1 teaspoon dried mint

-- Kosher salt to taste

-- Lemon wedges

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