Red Lentil and Bulgur Soup with Chile–Mint Butter

Name: Red Lentil and Bulgur Soup with Chile–Mint Butter
Ingredients: 5 tbsp. unsalted butter; 3⁄4 tsp. cumin seeds; 2 cloves garlic, finely chopped; 1 medium onion, roughly chopped; 1 tbsp. tomato paste; 3 medium tomatoes, halved and grated, skins discarded; 4 cups chicken broth; 1 cup dried split red lentils (also called masoor dal), rinsed and drained; 1⁄3 cup coarse bulgur; Kosher salt and freshly ground black pepper, to taste; 1 tbsp. dried mint leaves, crumbled with your fingers; 1⁄2 tsp. dried ground aleppo; Pepper or paprika