Bulgur and lentil pilaf

Cut each onion in half and slice thinly.

Add the onions to a wide skillet over medium high heat with at least a third of a cup of olive oil and about half a teaspoon of salt.

Once they start to cook reduce the heat to medium and stir until golden brown, about 30 minutes.

Put four or five cups of cold water, one cup of lentils, a little salt and one bay leaf in a saucepan, bring to a boil and cook 15 minutes.

Drain the lentils and return them to the pot with one cup of bulgur wheat.

Add two cups of vegetable stock, chicken stock or water.

Season with the salt, black pepper and ground cumin, mix and bring to a boil.

Reduce to low, cover and simmer 20 to 25 minutes.

For the side salad, peel and roughly chop the cucumber, squeeze lemon juice over it and add chopped parsley, salt and olive oil, then toss.

Toss the cooked bulgur and lentils, transfer to a serving platter and top with the caramelized onions and all of their olive oil.

Sprinkle over fresh chopped parsley and add lemon wedges on the side.