In a large pot over high heat, warm up your olive oil. Add onions and cook for about 2 minutes until tender.

Then, stir in garlic for another 2 minutes. Once cooked, add your diced tomatoes and cook for 10 minutes.

Add bulgar, rice, paprika, cayenne pepper, chicken stock, red lentils, tomato paste, and mint to your mixture. Sprinkle in a little salt and pepper and then bring to a boil.

Once at a boil, simmer on medium-low heat until the lentils and rice are fully cooked. This should only take about 30 minutes.

Pour your soup into the blender half-full and gently pulse the blender until the soup turns into a smooth puree.

Serve and enjoy!