Bring rice and 2 cups water to a boil in a medium pot. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes.

Meanwhile, in a separate medium pot, bring lentils and 5 cups water to a boil. Reduce heat to low, cover partially and simmer until lentils are tender but not falling apart, about 30 minutes.

Drain, rinse in cold water and drain again.

Heat oil in a large skillet over medium-high heat.

Add onions and cook until beginning to soften, stirring occasionally, about 8 minutes.

Add ¼ cup water, cumin, cinnamon and salt and reduce heat to medium. Continue to cook about 15 minutes or until onions are soft and browned, stirring frequently and adding ¼ cup water halfway through cooking or if onions begin to stick to skillet.

Remove 1 cup cooked onions and set aside.

Stir lentils, rice and pepper into skillet with remaining onions. To serve, top with reserved onions and garnish with parsley.