Rinse the lentils and rice separately under cold water until the water runs clear. Set aside.

In a medium pot, add the lentils and 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. Drain any excess liquid and set the lentils aside.

In the same pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Add the minced garlic, ground cumin, paprika, coriander, black pepper, and red chili flakes (if using). Stir and cook for another 1-2 minutes until fragrant.

Add the rinsed rice to the pot and stir to coat it with the spices. Then add 1 cup of water or vegetable broth and bring to a gentle boil.

Reduce the heat to low, cover the pot, and let the rice cook for about 15 minutes, or until tender and the liquid is absorbed.

Gently fold the cooked lentils into the rice mixture, stirring to combine. Add salt to taste.

Remove the pot from heat and stir in the chopped parsley and lemon juice.

Serve warm, garnished with crumbled feta cheese if desired.