Slice onions thinly to about 1/5 inch thickness. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions with 3/4 teaspoon salt and 1 tablespoon sugar. Stir often and cook for 5 minutes until softened and golden at the edges.

Add 1 cup water to the onion skillet, reduce heat to medium-low, and simmer for 20 minutes until all liquid evaporates and onions are deeply golden. Increase heat to high, add the vinegar, and stir constantly for 2 minutes. Turn off heat and set aside.

Bring 4 cups of water to a boil in a medium pot. Add 1 teaspoon salt and rinsed lentils. Reduce to a simmer and cook for 15 to 20 minutes until tender but still holding their shape. Drain and set aside.

Bring 3 cups of water to a boil in a small pot. Add 1/2 teaspoon salt and rinsed basmati rice. Reduce to low and cook for 8 to 10 minutes until just al dente. Drain and set aside.

Heat 1 tablespoon extra virgin olive oil in the large skillet over medium heat. Add the white and light green parts of the scallions and saute for 2 minutes. Add garlic, paprika, coriander, cumin, cinnamon, turmeric, and red pepper flakes. Stir and cook for 1 minute until fragrant.

Add cooked lentils, rice, half of the caramelized onions, parsley, cilantro, salt, and black pepper. Stir and saute for 2 to 3 minutes until heated through and well combined. Taste and adjust salt as needed.

Transfer to a large serving platter. Top with remaining caramelized onions, reserved scallion greens, and extra parsley. Serve with lemon wedges and Greek yogurt or tahini sauce on the side.