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In a large pot, add onions, oil, and salt. Sauté on low until onions are a deep golden brown, stirring regularly about 35-40 minutes.
Meanwhile, in a medium pot, add green lentils and water to cover and bring to a boil. Lower heat and simmer lentils for 20 minutes. Lentils should be tender but not mushy. Drain lentils and set aside.
Once the onions are caramelized, remove half the onions from the pot and set aside. Then add the cumin, cinnamon, black pepper, cayenne pepper, garlic, and salt and cook for 1 minute.
Then add the rice and cook until the rice starts to brown.
Add bay leaf, lentils, and 3 ½ cups of water and stir to combine. Bring to a boil.
Reduce heat, cover the pot, and simmer until rice is tender and the water has completely evaporated, about 25-35 minutes.
Serve rice and lentils topped with the caramelized onions, chopped fresh herbs, lemon wedges, pine nuts, and Greek yogurt if desired.