Combine half as much black lentils as bulgur in a pot. Here, use 1/2 cup lentils for every 1 cup bulgur.

Cover with water, cover the pot, and cook until the water is absorbed and the lentils are about halfway cooked.

Cover again and cook over high heat until fully cooked, about 20 minutes.

Add 3 cups of water for every 1 cup of bulgur, then add the salt and bulgur. Stir gently.

Strain the olive oil from the onions and pour it over the bulgur mixture. Stir, then set aside and turn off the heat.

In a separate pan, fry sliced onions in olive oil over heat until golden brown, while the bulgur cooks.

Serve the bulgur hot, topped with the fried onions, alongside salad or plain yogurt.