Cut the potatoes, tomatoes and green peppers into small cubes and fry them in butter. Add tomato paste to the roasted material and continue to fry for two more minutes. Then add boiled lentils, fine bulgur, broth, salt and pepper and cook for 20 minutes on low heat. Finely chop it and fry it in olive oil. Take the ready pilaf on a plate and serve it by adding the burnt onion on it.