½ cup Masoor or Red Lentils, soaked an hour or up to overnight
5 tablespoons extra virgin olive oil
1 teaspoon minced garlic (1-2 cloves)
2 jalapenos, minced or other fresh chile to taste
1 medium tomato, diced
¼ teaspoon allspice powder
1 cup medium bulgur
2 ½ - 3 cups vegetable or chicken stock
1 large onion, thinly sliced
½ cup chopped cilantro
In a large saucepan, heat 2 T of the oil over medium heat. Add garlic, then chiles, tomatoes, and allspice, cooking until tomato is soft, about 3 minutes.
Add the bulgur and cook for 3-4 minutes, then add the stock and lentils. Bring to a boil, turn down the heat, cover and simmer about 20 minutes, until lentils and bulgur are tender and the liquid is absorbed.
While lentils are cooking, heat remaining oil in an iron skillet on medium. Add the sliced onions and cook about 20 minutes, stirring occasionally, until deep brown, caramelized, almost blackened.
Take lentil/bulgur mixture off the heat and stir in cilantro. Serve garnished with caramelized onions.