Heat oil in stockpot over medium heat. Add onion and garlic and saute until starting to take on a light golden color.
Add cumin, cayenne, and tomato paste. Stir until tomato paste is evenly distributed.
Add chicken stock and water. Bring to a simmer. Add lentils and bulgur wheat. Partially cover and simmer for about 30 minutes, stirring occasionally to prevent sticking.
Take soup off the heat. Using an immersion blender, blend until smooth with just a few chunks of onion. (Note, for those that do not have an immersion blender- you may skip this step for a chunkier soup OR may use a regular blender)
Add lemon juice and season generously with salt to taste.
Garnish with a little extra cayenne and parsley before serving.