• ½ cup (3½ oz/105 g) green lentils, preferably Puy
• Boiling water to cover
• 2 tbsp olive oil
• 1 small yellow onion, chopped
• Salt
• ⅔ cup (3½ oz/105 g) raw cashews
• 1 tsp ground coriander
• 1 cup (6 oz/185 g) bulgur
• 3 oz (90 g) feta cheese, crumbled (optional)
• Thinly sliced tender green onion tops for garnish

Pick through the lentils and discard any small stones or debris. Put the lentils in a heatproof bowl and add boiling water to cover by 1 inch (2.5 cm). Cover the bowl with a flat plate or with foil and let stand for 15 minutes.

Meanwhile, in a large sauté pan, warm the oil over high heat. Add the onion, sprinkle with a pinch of salt, and sauté until the onion is coated with the oil and starts to soften, about 1 minute. Reduce the heat to medium and cook, stirring occasionally, until pale gold, about 5 minutes. Add the cashews and coriander and sauté until the cashews are lightly toasted, about 5 minutes longer.

Add the bulgur to the pan and stir until coated with the oil and onion, about 1 minute. Drain the lentils, add to the pan, and then stir in 3 cups (24 fl oz/750 ml) water and 1 tsp salt. Let the mixture come to a boil, then reduce the heat to medium-low, cover, and simmer until the bulgur and lentils are cooked through, about 15 minutes.

Uncover the pan and rake the mixture with a fork to fluff it. Divide among individual plates and top each portion with feta, if desired. Garnish with the green onions and serve right away.