1. Sautee olive oil, onion, and garlic together until the onions are translucent.
2. Add the tomatoes, paprika, and tomato paste.
3. Add lentils and stock, then leave on low heat 30-35 min until red lentils blend with stock.
4. Add mint, bulgur, and water to desired consistency.
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|Serving Size: 1 Serving (889g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 153 (22%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 21.6mg||7 %|
|Sodium 1074.3mg||37 %|
|Potassium 1849.3mg||49 %|
|Total Carbohydrate 90.2g||27 %|
|Dietary Fiber 29.7g||119 %|
|Sugars, other 60.5g|
|Protein 42.4g||61 %|
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Calories per serving: 681
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