Wash the lentils with cold water.
In a medium saucepan, combine the lentils and the boiling water.
Simmer about ten to fifteen minutes, or until the lentils are tender but not mushy.
Add the bulgur and salt.
Over high heat, bring to a boil.
Reduce to low and simmer, uncovered, about twenty minutes or until all the liquid is absorbed.
Pour the melted butter over the pilaf.
Meanwhile, in a heavy skillet, saute the pine nuts in oil until golden brown.
Drain and set aside.
In the same skillet, saute the onions in oil until golden brown.
Transfer the pilaf to a serving platter and scatter the pine nuts and onions over the top.
This is a good accompaniment with steaks.
Note: Long-grain rice may be substituted for the bulgur.