Bulgur Lentil Pilaf with Tahini-herb Sauce

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Pilaf: 

4 cups water

1 cup green lentils, picked over and washed

2 large onions, cut into 1/2-inch dice

1/2 cup extra-virgin olive oil

1 cup medium grind bulgur

1 1/2 teaspoons kosher salt

Freshly ground black pepper

Topping:

2 cups grape tomatoes, halved

1/3 cup chopped fresh flat-leaf parsley, mint, or dill, or a mix

Tahini-herb sauce, recipe follows

Tahini-herb Sauce:

1/2 cup flat-leaf parsley

1/3 cup freshly squeezed lemon juice

1/4 cup water

1/4 cup tahini

2 teaspoons honey

1 garlic clove, smashed

1 teaspoon kosher salt

Freshly ground black pepper