Rinse the lentils and cook them in boiling water until tender.

Slice the onions into thin strips. Sauté half of the onions in 1/4 cup vegetable oil until golden brown, then set aside for garnish.

In a pot on the stove, add the olive oil and sauté the remaining onions until they turn light golden. Rinse the bulgur well and drain. Add the bulgur to the pot with the onions and oil, and toast it, stirring well.

Add the cooked lentils and 2 1/2 cups of the lentil cooking water to the pot. Season with salt. Let the bulgur cook until tender and the water is absorbed.