1. Rinse the lentils and rice separately under cool water until the water runs mostly clear.

2. Add the lentils and 3 cups water to a medium saucepan. Bring to a boil, then reduce to a steady simmer and cook until the lentils are just tender, about 18 to 20 minutes.

3. While the lentils cook, heat 2 tablespoons of the Middle Eastern Infused Olive Oil Blend in a large skillet over medium heat. Add the onions and salt, then cook slowly, stirring often, until they turn deep golden brown and sweet, about 20 to 25 minutes.

4. Stir the cumin, coriander, and black pepper into the onions during the last minute of cooking. Transfer half of the onions to a plate for topping.

5. Stir the rinsed rice into the cooked lentils, then add the remaining 1 tablespoon Middle Eastern Infused Olive Oil Blend. Cover the pan, reduce the heat to low, and cook until the rice is tender and the liquid is absorbed, about 15 minutes.

6. Remove the pan from the heat and let it stand, covered, for 5 minutes. Fluff gently with a fork.

7. Fold in the remaining caramelized onions, then top with the reserved onions and chopped parsley. Serve hot with lemon wedges on the side.