Bring water to a boil in a pot. Add the lentils and cook until tender. Then add the bulgur and a pinch of salt to taste. Cook as you would rice until done.

Once the onions turn a golden brown color, remove them from the oil. Stir them briefly in a dish to help them cool and stay crispy. Pour the hot oil over the cooked mujadara, then top with the crispy onions. Serve with salad, plain yogurt, or pickles. Enjoy!