Instructions
Heat 4 tablespoons of the olive oil in a large saute pan over medium heat.
Add the onions and cook, stirring occasionally, for or until the onions are soft and brown.
Spoon the onions into a container and cover the container.
Refrigerate when cool if not serving the dish immediately.
Place the lentils in a saucepan and cover with the water.
Bring to a boil over high heat.
Lower the heat, cover the pan and cook for .
Add the bulgur wheat, stir, cover the pan and cook for another or until all the liquid has been absorbed.
Let rest in the covered pan for , then transfer to a bowl.
Stir in the remaining 4 tablespoons olive oil.
Add the parsley and toss the ingredients.
Add the cumin and salt to taste.
If serving immediately, stir in the onions with any accumulated juices.
If serving at a later time, stir in the onions and juices, cover the pan and reheat in a covered baking dish in a preheated 350 degree oven.