Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the sliced large onions. Cook for 20-25 minutes until they turn golden brown and caramelized, reserving half for topping.

In a medium saucepan, combine 1 cup of brown lentils with 4 cups of water or vegetable broth. Bring to a boil, then reduce to a simmer and cook uncovered for about 15 minutes. Drain excess liquid if needed.

Add 1 cup of rinsed long-grain rice, 1 teaspoon of ground cumin, and ½ teaspoon of ground cinnamon to the lentils. Season with salt and pepper. Stir, cover, and simmer for 15-20 minutes.

Fluff the rice and lentils gently with a fork. Mix in the reserved caramelized onions and drizzle with the remaining olive oil.

Transfer to a serving dish, top with caramelized onions, and garnish with parsley or cilantro. Serve with lemon wedges.