1In a large pot, bring to a boil stock. Add lentils, 2 teaspoons salt, cover and reduce heat, letting simmer for 30 minutes.
2Meanwhile, heat another pot, over medium heat, and add onions, cover with olive oil, and 1 teaspoon salt; once it begins to sizzle, reduce heat to low and cover for about 5 minutes.
3To the second pot add bulgur, pepper, cayenne, and cumin. Stir until lightly browned.
4Add tomatoes, tomato paste, parsley, and 4 chicken broth; bring to a boil, cover, reduce heat and simmer 15 minutes.
6Pour the contents of the second pot into the large soup pot with the lentils; cover and simmer until the bulgur and the lentils are soft, about an additional 40 minutes. Stir in lemon juice. Garnish with fresh chopped parsley and chopped chilli.