Remove tough outer leaves from leeks. Cut off the roots. Cut into ½ inch slices. Wash several times with plenty of water to remove all soil. Drain well. Peel and cut carrots into slices 1/8 inch thick.
In a heavy saucepan put oil, leeks and carrots. Cover the pot and sauté them over medium to low heat for about 20 minutes, stirring occasionally.
Add tomato paste, bulgur, water, salt and sugar. Simmer over low heat for 30-45 minutes until vegetables are soft.
Add lemon juice, remove from heat. Add salt and water if necessary. It should be in a sauce but not soupy. Serve at room temperature.