Add the sorted and rinsed lentils into a medium saucepan and fill with enough cold water to cover the lentils by about 1 inch. Bring to a boil over medium high heat then reduce to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.

As the lentils are cooking, heat a large skillet over medium high heat with the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.

Then to the skillet add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You will know they are done both by their deep chestnut color and by the slight crispiness developing on some of the onions. Using a slotted spoon or spatula, remove about half of the onions to a paper towel lined plate, these are for garnish later.

In the skillet, sprinkle in the ground cumin, cayenne, and then add the cinnamon stick, saute about 1 minute. Add the rice and cook, stirring often but gently until some rice grains start to brown. Add the cooked lentils, 3 cups of water and 1 teaspoon of sea salt and bring to a boil. Turn the heat down to a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. If there is still too much water in the skillet, put the lid back on and cook for another 5 minutes.

Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.

Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.

Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. Serve with cold yogurt as an additional side.