Boil the lentils in water over medium heat until fully cooked. Add 2 cups of water, then add salt and the bulgur.

Once the water is absorbed, reduce the heat and turn it off when everything is cooked through. In a separate pan, heat the olive oil. When hot, add the sliced onions and fry until golden brown. Remove the onions and set them aside, leaving the oil in the pan.

Let the oil heat a bit more, then pour it over the mujadara and stir well. Serve hot, topped with the fried onions.