Chop up the onions.
In a deep & low pan - heat up both the canola and olive oil.
Fry the chopped onions in the oil until golden.
Add the garlic and lower the flame.
Continue to fry the onion and garlic, whilst continually stirring, until the onion browns (not burnt).
If the liquids begin to drain and the onion begins to dry, add 2 tablespoons of water at a time.
Add the black lentils and 1 1/2 cup of water.
Bring to a boil and the cook until the lentils have become soft, but not too much (al dente!).
Add the bulgur, spices and water to cover everything and above.
Continue cooking until the burgul has soaked up the water (approx 18-20 minutes).
Taste. If the bulgur is not ready - add another half cup of water and cook, until the bulgur and lentils are ready. Add seasoning if necessary at the end.