Rinse lentils in sieve until water runs clear. Drain and place in medium pot. Add 3 1/2 cups of water and bring to a boil. Lower heat to low, cover almost completely and simmer for 35 minutes.

While lentils are cooking, coarsely chop onions. Heat very large frying or saute pan, add olive oil and then the onions. Fry until onions are fragrant and lightly caramelized. Set aside, in pan. Rinse bulgur in sieve and set aside.

After lentils have cooked 35 minutes, stir in bulgur. If no liquid remains in the pot, you may add some. Usually 1/2 cup will be enough. Keep simmering for another 10 minutes.

Uncover pot and let the lentils and bulgur let off steam. Mix lentils with onions in whichever pot is big enough. Season with Hawaij, salt and pepper.

Can be made ahead and refrigerated or frozen in airtight container. You may use 1 cup of only black or green lentils, but not red or yellow.

Enjoy!