1/2 stick butter plus a little extra
1 small onion, chopped
5 cups chicken stock
2/3 cup bulgur wheat
1/2 cup red lentils
1 Tbsp tomato paste
salt and ground black pepper
2 tsp paprika
Heat the 1/2 stick butter in a saucepan and fry the onion. Pour in the chicken stock and bring to a boil.
Add the bulgur wheat, red lentils, and tomato paste. Stir, then simmer for 20 minutes over low heat. Taste and adjust the seasoning if necessary.
Just before serving, melt a teaspoon of butter in a skillet, stir in the paprika, and then pour over the soup.