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Bring rice and 2 cups water to a boil in a medium pot. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Meanwhile, in a separate medium pot, bring lentils and 5 cups water to a boil. Reduce heat to low, cover partially and simmer until lentils are tender but not falling apart, about 30 minutes. Drain, rinse in cold water and drain again.
While lentils and rice cook, bring 1/2 cup water to a simmer in a large skillet over medium-high heat. Add onions and cook until beginning to soften, stirring occasionally, about 8 minutes. Add 1/4 cup water, cumin, cinnamon and salt and reduce heat to medium. Continue to cook about 15 minutes or until onions are soft and browned, stirring frequently and adding 1/4 cup water halfway through cooking or if onions begin to stick to skillet. Remove 1 cup cooked onions and set aside. Stir lentils, rice and pepper into skillet with remaining onions. To serve, top with reserved onions and garnish with parsley.