apx 175g green/brown lentils, soaked overnight /a few hours 1.5 tsp salt ~ apx 250g (1.5 cups) bulgur soaked overnight  /a few hours - I strongly suggest that you use unbroken bulgur (aka extra coarse / coarse) generally, I use only whole bulgur when cooking, other than for some rare usages such as tabbouleh. salt optional: 2 tsp nutritional yeast ~ 5-6 onions, apx 750g, diced butter or oil 3 cloves of garlic, minced 2.5 tsp c