Add the lentils to a medium pot and cover with water until it reaches 2 inches above the lentils. Bring to a boil and turn down to a simmer. Cook for 15 minutes or until ¾ cooked-through & not mushy. Strain through a sieve and rinse to remove any excess starch from the water. Set aside. 

In a large pan or pot, add the olive oil, cumin seeds, sliced garlic, and black pepper. Cook on medium-low heat, about 1-2 minutes or until fragrant. 

Add the sliced onions to the pot. Cook on medium-high heat for 4 minutes, then lower the heat and cook covered for 8-10, stirring every 2-3 minutes, until caramelized.

Uncover the pot and mix in the sea salt, cumin, coriander and cinnamon & cook for another 3-5 minutes (uncovered). Remove about ¼ cup of the cooked onions for garnish later.

Add in the cooked lentils, raw rice, and 1 ¾ cups water to the pot and mix everything together. Bring to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes. At the 40 minute mark, uncover the pot and mix the rice carefully. If it still seems too firm, add ½ cup water and stir around. Bring to a simmer, cover and cook for another 15 minutes until rice has softened.

After rice has cooked, turn off the heat and allow it to sit covered for 5 minutes. 

Fluff the rice with a fork and fold in chopped parsley and add lemon juice to taste. Sprinkle it with toasted pine nuts before serving.