Lentil&Bulgur Pilaf with Caramelized Onion

1 cup dry brown lentils

1 cup whole Bulgar or bulgar
3 onions diced
3cups water
salt
2 tablespoons ghee
How2:
In a pot add oil on med heat saute diced onions until golden. try not to increase the heat or cook them too fast because they will just taste burnt. to get them the way they appear in the picture it took about 10mins. I would stir them occasionally.
Remove some onions to use as a garnish.
Add dry lentils followed by the water.
Bring up to a boil, cover and cook for about 10mins until lentils are cooked but not mushy(Don't worry they will finish cooking with the burgul)
Strain liquid,and measure out 2 cups of the lentil cooking water. If its not enough add the rest of cooking liquid in water.
Add about 2 teaspoons of salt,place liquid and lentils back into the pot bring up to boil add bulgur.
reduce heat,cover and cook about 15-20mons until bulgur is soft and the liquid has been absorbed. once done turn heat off leave to rest on stove top this allow the moisture to redistribute and not leave you with mushy bulgur.
Serve as a side or as is with caramelized onions on top with some salad or yogurt.
ENJOY!
Note:Some brands of lentils and burgul cook at diffrent rates, there are some burguls that are precooked and may cook up quicker than expected.