Turkish lentil soup--round two

http://cookingwiththemark.blogspot.com

Ingredients
1 large onion, chopped
2 garlic cloves, minced
2 T tomato paste
2 T paprika
2 T Turkish red pepper (sold as Aleppo pepper in the States)
1 1/2 c red lentils
1/2 c white rice
6 c chicken stock
1/2 c fine-grain bulgur
1 t dried mint
black pepper to taste
Lemon wedges

Directions
Saute onion and garlic in a bit of olive oil for a few minutes. Add tomato paste, paprika, Turkish red pepper, stock, lentils and rice. Bring to a boil, then lower heat to simmer, cover and cook for 356 minutes. Add bulgur, mint, and black pepper to taste and cook an additional 10 minutes. Serve with lemon wedges and additional Turkish red pepper.