In a medium pot, combine the lentils and water. Bring to a boil, lower the heat, cover, and simmer until still firm and almost done, 15 to 18 minutes. Add the bulgur wheat and 1/2 teaspoon salt, cover, and remove from the heat. Let sit until the bulgur is tender and the water is absorbed, 20 to 25 minutes, adding more water is the wheat seems dry.
In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the chopped onions and cook, stirring, until very soft, 5 minutes.
Add the garlic, cumin, cinnamon, remaining 1/4 teaspoon salt, black pepper, nutmeg, and allspice, and cook, stirring, for 1 minute. Add the lentil and bulgur wheat mixture and stir well to combine. Remove from the heat.
In a large skillet, heat the remaining tablespoon of olive over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized to a very dark brown color, 20 to 25 minutes. Remove from the heat.
Transfer the lentil and bulgur wheat mixture to a platter and top with the caramelized onions. Sprinkle with chopped parsley, to taste. Serve either hot or at room temperature, with pita bread.
Yield: 4 to 6 servings