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Rinse the lentils under cold water and then combine them with 3 ½ cups of water in a pot. Add the bay leaves, cumin, and optional baharat. Bring to a boil, then reduce the heat and let it simmer until the lentils are tender, about 20-25 minutes.
While the lentils are cooking, heat 3 tablespoons of olive oil in a skillet over medium heat. Slice the onions thinly and add them to the skillet. Cook the onions, stirring frequently, until they are caramelized and golden brown, which should take about 15-20 minutes.
Once the lentils are cooked, remove the bay leaves and add the rice to the pot. Stir in the salt, pepper, and 1 teaspoon of olive oil. Cover the pot and let it simmer on low heat until the rice is cooked and has absorbed the liquid, about 15-20 minutes.
After the rice is done, fluff it with a fork and gently mix in the caramelized onions. Serve warm, garnished with additional onions if desired.