Heat the olive oil in a medium pot or Dutch oven over medium-high heat. After 90 seconds when the oil is hot, add the diced onion and sauté for 4-5 minutes until softened and lightly golden.

Add the cumin, coriander, paprika, red pepper flakes, black pepper, and garlic and cook for 30 seconds, stirring constantly to bloom the spices in the hot oil.

Add the lentils and vegetable stock. Stir to combine and bring to a boil over high heat. Reduce to medium-low and cook for 12 minutes just until the lentils are just partially tender.

Stir in the rice and salt. Return the mixture to a gentle boil, then reduce to low heat. Cover and cook until the rice and lentils are tender and the liquid has been absorbed, 18 to 20 minutes.

Remove the pot from the heat and let it stand, covered, for 10 minutes. Fluff gently with a fork.

While the lentils and rice are cooking, prepare the fried onions. Heat the olive oil in a large skillet over medium-high heat. After 90 seconds when the oil is hot, add the sliced onions and salt. Cook, stirring frequently, for 6-7 minutes until the onions are deep golden brown and crisp. Transfer to a plate.

Spoon the lentils and rice onto a serving platter or into individual bowls. Top with the fried onions. Optionally garnish with olives, pickled vegetables, tahini sauce, cherry tomatoes, and parsley before serving.