1/2 cup broken pink lentils
1/4 cup medium bulgur
6 cups water
1/4 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 and pepper to taste

From Leona's Kitchen

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.