In a saucepan place lentils, bay leaf, and garlic in the 2 cups water. Bring to a boil. Reduce heat and simmer uncovered 15-20 minutes until tender but not mushy. Remove bay leaf and drain any excess liquid. Mash the garlic and return to the lentils.
In another pot bring the bulgur and 1 cup water to a boil. Reduce heat and simmer for 10-12 minutes until tender but not mushy. (Alternately you can soak the bulgur overnight) Drain bulgur and mix with the lentils.
Fry the bacon in a skillet until crisp. Remove with a slotted spoon and add to the lentil and bulgur mixture. Pour off some bacon grease but reserve a small amount in the skillet. Sauté the onions in the bacon grease just until softened, a minute or two. Add to the lentils along with the tomatoes and several large handfuls of spinach. Season with the oregano, salt, and pepper to taste. Drizzle with olive oil.
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