Let's cook.
Rinse the lentils and rice separately under cold water until the water runs clear; drain well.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for 15-20 minutes until deeply golden brown and caramelized. Remove half of the caramelized onions and set aside for garnish.
Add the remaining 1 tablespoon of olive oil to the pot with the remaining onions. Stir in the ground cumin and coriander, cooking for 1 minute until fragrant.
Add the rinsed lentils and rice to the pot, stirring to coat with the spices and onions. Pour in the vegetable broth (or water with salt). Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the liquid is absorbed and the lentils and rice are tender.
While the pilaf cooks, prepare the salad: In a small bowl, combine the diced cucumber, diced tomatoes, and chopped fresh parsley. Squeeze fresh lemon juice over the salad and toss gently.
Once the pilaf is cooked, remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork. Serve the warm lentil and rice pilaf topped with the reserved caramelized onions and a side of the fresh cucumber and tomato salad.
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