1.Rinse the lentils and place in a large pot with 10 cups of water. Bring to a boil, then simmer over medium heat for about 20 minutes until nearly tender.
2.Meanwhile, thinly slice the onions and fry in olive oil over medium-high heat, stirring often, until deeply caramelized and golden brown, about 30–40 minutes. Set some aside for garnish.
3.Add the bulgur, salt, and caramelized onions to the lentils. Stir to combine.
4.Bring back to a boil, then reduce heat to low, cover, and cook for 15–20 minutes until the bulgur is tender and has absorbed the liquid.
5.Remove from heat and let rest, covered, for 10 minutes. Top with the reserved caramelized onions and serve warm.
