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tentakulls
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Wash lentils until water runs almost clear-- rinse and drain at least 4 times
Add to a pot with water-- bring to a boil and lower heat.
Cook until lentil is tender-- add spices and continue cooking until lentils are creamy and cooked through. (There should still be some water)
Add bulgur, mix well and replace lid. Let absorb for 10 minutes.
Meanwhile, sauté onions and olive on low heat until onions are brown. Careful not to burn!
Remove from heat and allow to cool.
When bulgur has absorbed the water, dump the lentil/bulgur mixture into a pan and spread to cool.
Mix in salt, extra pepper (to taste) and raw onions and parsley.
Add olive oil and sautéed onions and mix well.
Dip your hand into water, and take a heaping tablespoon in your hand and gently press with your palm and fingers to form longer kofte patties.
Arrange on plate with parley and green onion garnish.