0.5 cup broken pink lentils
0.25 cup medium bulgur
6 cups water
0.25 cup each of chickpeas and dry beans (optional)
8 cups of broth or bouillon
1 carrot
2 stalks of celery
2 onions
1 tblsp chopped green pepper
2 tblsp dry mint (or chopped fresh)
2 tblsp butter
3 tblsp chopped parsley
salt & pepper to taste

Soak chickpeas and beans overnight. Cook lentils, bulgur, beans and chickpeas in the 6 cups of salted water until thoroughly cooked.
Cut up other vegetables and cook in the 8 cups of broth or bouillon.
Fry onions in butter until light brown. Mix mint and parsley with butter and onions and pour over soup.
Serve hot.