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Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 2 onions (thinly sliced), a pinch of salt, and 1 tablespoon honey. Cook for about 10 to 13 minutes, stirring occasionally, until the onions are soft and start to caramelize. Add ½ cup of water halfway through to keep them from burning.
Stir in 2 cloves garlic (grated), 1 teaspoon paprika, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric powder, and ¼ teaspoon red pepper flakes. Toast for about a minute until fragrant.
Add 2 cans lentils (drained and rinsed), 1½ cups cooked basmati rice, 2 tablespoons flat-leaf parsley (chopped), ¾ teaspoon salt, and black pepper. Stir well and cook for 3 to 5 minutes, until everything is heated through.
Finish with a squeeze of lemon juice, more chopped parsley, and a spoonful of Greek yogurt. It’s delicious on its own or served with grilled chicken, lamb skewers, or tagine.