In a medium saucepan, bring lentils and 1 cup water to a boil. Reduce heat and simmer, covered, for 20 to 25 minutes until water is almost all absorbed. Meanwhile, in a small frying pan, sauté onion in olive oil until very brown. When the lentils are ready, add the sautéed onion and oil, bulgur, SHAFIK'S RED LENTIL SOUP SPICE, and 1 1/4 cups water. Bring to a boil. Reduce heat and simmer, covered, for another 20 to 25 minutes until water is absorbed. Turn off the heat and let it sit for about 10 minutes before serving. For a change of pace, serve Imjadara with Bulgur in place of rice or potatoes with your favorite meat or poultry. For a satisfying meatless meal, serve it accompanied by Greek Salad or Tabouli