Moujadara with Bulgur

this dish i had at a middle eastern restaurant called Alfanoose on Pearl St, Manhattan.  i thought i'd try it.  i mixed and added the ingredients of two recipes.

Moujadara with Bulgur

1 cup dry green lentils, rinsed and picked over 

4 cups chicken broth

1 cup bulgur wheat
3/4 teaspoon salt
3 tablespoons olive oil
1 large yellow onions, finely chopped
2 teaspoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper

Pinch grated nutmeg
Pinch allspice 

2 large onions, thinly sliced

2 tbsp tomato paste

parsley to garnish

directions

1. In a large pot, heat olive oil over medium high heat and add the onion slices.
2. Cook for 45 minutes, stirring frequently, until brown and caramelized.
3. If they begin to burn, reduce heat to medium or even medium-low.
4. Remove onions from pan and set aside.
5. Add lentils, spices, tomato paste, and chicken both to the same pan and boil for 15 minutes, uncovered.
6. Stir in bulgur, salt and pepper then bring to a simmer.
7. Place a lid on the pan then reduce heat to low.
8. Cook for 15 additional minutes then fluff with a fork.
9. add some water if the lentils are still hard. cook until done.
10. Spread pilaf on a platter and top with caramelized onions and chopped parsley. Serve with plain yogurt.