Place the rinsed lentils in a medium pot and cover with plenty of water. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes until partially cooked. Drain and set aside.

While the lentils simmer, heat olive oil in a large skillet over medium-high heat. Add sliced onions.

Cook onions for 15 to 20 minutes, stirring often, until deep caramel color. Remove half the onions for garnish.

In the same pot, add parboiled lentils, rinsed rice, cumin, cinnamon, allspice, salt, and pepper. Stir to coat with oil.

Pour in the vegetable broth or water. Bring to a boil.

Once boiling, reduce heat to low, cover pot, and simmer for 15 to 18 minutes until liquid is absorbed and rice is tender.

Remove from heat, keep lid on, and let sit for 5 to 10 minutes.

Fluff rice and lentils with a fork. Serve topped with reserved onions and parsley, with lemon wedges on the side.