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1
If time allows, soak the lentils in cold water to cover for an hour or more (overnight is fine).
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2
Drain.
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3
Put 2 tablespoons of the oil in a large deep saucepan over medium heat.
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4
A minute later, add the garlic and cook until fragrant, another minute or so.
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5
Add the jalapenos, tomato, and cumin and cook until the tomato is soft, 2 or 3 minutes.
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6
Add the bulgur and cook, stirring, for 3 to 4 minutes, then add the stock and lentils.
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7
Bring to a boil, then cover and adjust the heat so the mixture simmers steadily; cook for 20 to 30 minutes, or until the lentils and bulgur are tender and all the liquid is absorbed.
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8
If the mixture threatens to dry out, add another 1/2 cup liquid and continue cooking; if the mixture is too wet, raise the heat a bit and cook, uncovered and stirring, until it dries out.
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9
While the lentil mixture is cooking, add the remaining 3 tablespoons oil to a skillet and cook the onion over medium heat, stirring occasionally, until deep brown, caramelized, and on the verge of blackening, at least 20 minutes.
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10
Stir in most of the mint and remove from the heat.
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11
When the lentil-bulgur mixture is done, garnish it with the onion and remaining mint and serve.
