Dice the onion and carrot and sauté in butter in a large pot. Add the bulgur and the lentils. Briefly fry the tomato paste and paprika powder and pour in the beef broth. Simmer the soup over low heat for about 10 minutes, until bulgur and lentils are cooked soft. Season to taste with sea salt, pepper, nutmeg, chopped mint and lemon juice.
COOKING TIME: about 10 minutes