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Heat 3 tablespoons of olive oil in a wide pot and stir in the lentils.
Add the tomatoes, stir all together, and add enough water to cover the mixture by about 2 inches. Cover, bring to a simmer over medium heat, reduce heat and continue cooking, covered, until tender but al dente, about 20 minutes. Season to taste with sea salt and stir in the rice. Simmer, covered, over low heat until the rice is very tender, about 15 more minutes, adding additional water if needed to keep the mixture moist but also thick. It shouldn’t be soupy.
While the lentil-tomato mixture is simmering, caramelize the onion by cooking it slowly in the remaining 3 tablespoons of olive oil until light golden brown, about 20 minutes.
Stir in the caramelized onions and fresh parsley or mint.
To serve: Garnish with chopped fresh cherry or teardrop tomatoes and a generous drizzling of olive oil.