Heat olive oil in a skillet over medium heat. Add sliced onions with a pinch of salt and sauté for 15-18 minutes until they are golden brown and sweetly fragrant.

Stir in ground cumin and minced garlic. Cook for about 1 minute, allowing the spices to release their aromatic flavors without burning.

Add brown lentils and vegetable broth to the skillet. Bring to a boil, then reduce the heat, cover, and let simmer for 20 minutes or until the lentils are tender but not mushy.

Mix in the bulgur wheat, then remove from heat. Cover the skillet and let it sit for 10 minutes to allow the bulgur to absorb the delicious broth.

Fluff the pilaf with a fork and fold in the caramelized onions. Season with salt and pepper to taste, then serve warm for a comforting meal.

Garnish with fresh parsley and serve with lemon wedges for a zesty finish.