Boil the lentils until soft, about 15-18 minutes.

Once the lentils are soft, add the bulgur and stir to combine. Add enough water to cover the bulgur. Cook on low to medium heat.

When the rice starts to cook and the water dries up, like when cooking regular rice, stir the rice from the bottom up. Taste to see if the rice is hard; if so, add a little water. If it's 90% cooked, cover and let it steam until fully cooked.

This dish usually uses only olive oil, but since I had a little left, I mixed it with butter. You can also use sunflower or rice bran oil to save costs, but in Turkey, olive oil is used for cooking. Other oils like corn or sunflower are more for frying. Heat on medium until the butter melts.

Add the diced onions and sauté on medium heat, not high, to avoid burning. You need a lot of onions for this dish to be delicious.

Sauté until the onions turn brown.

Once the onions are ready, pour them into the pot of steaming rice.

Mix the rice with the onions thoroughly, cover the pot for about 5 minutes to let the onion, butter, and oil soak into the rice. Serve with yogurt and fried chicken, or eat it plain. I like to top it with chili sauce that I make. My mother-in-law always opens it first when she makes it, three bowls for one person.