Ezogelin Corbasi (Turkish Lentil and Bulgur Soup with Mint)

This soup, based on a Turkish recipe given to me by a friend, is incredibly filling. (It is called Bride Ezo Soup.)

4 T unsalted butter
4 T olive oil
2 large white onions, chopped
3 cloves garlic, chopped
1 red or yellow bell pepper, or 2 banana peppers, chopped, seeds removed
1/4 c tomato paste (I use no salt added)
2 T sweet paprika
2 15-ounce cans pureed or diced tomatoes (I use no salt added)
8 cups boiling water
2 c dried red lentils
1/2 c brown rice
1/2 c bulgur
1 T dried mint
Lemon wedges for serving
Salt and pepper
Chili flakes to taste (optional)

Place a large stock pot over medium-high heat. Once hot, add olive oil and butter. As soon as the oil and butter are hot, add the onions and garlic and cook for about 10 minutes, until some color starts to develop. Stir often. Add the pepper and cook an additional three minutes, lowering the heat if the onions start to brown. Add the tomato paste and paprika, stirring well. Allow to cook for five minutes, stirring often, until tomato paste has coated the vegetables and has started to form a crust on the bottom of the pan. Add the lentils and rice to the pan and stir well, scraping the bottom of the pan. Add the tomatoes and the water, stir and cover. Reduce heat to medium and allow to cook for 45 minutes, stirring every 10 minutes and watching the water level. Add more water if the mixture gets too thick. After 30 minutes, add the bulgur and the mint, then cover and cook for another 15 minutes.
Season with salt and pepper, adding chili flakes if desired.
Serving size is 2 cups; makes 8 servings.
Squeeze lemon wedges over soup at the table.