Sort and rinse the lentils. Place them in a pot over heat, bring to a boil, and cook until the lentils are tender. Drain and set aside, reserving the cooking water.

Finely chop the onions and sauté them in a pot with oil over medium heat until they turn a deep brown color.

Add about 1 cup of the reserved lentil cooking water to the onions. Let it simmer briefly, then mash the onions.

Add the cooked lentils and bulgur to the pot. Stir, add salt, and pour in 1/2 cup of the remaining lentil cooking water. Cook over low heat until all the water is absorbed.