The lentils is placed in a medium saucepan and pour cold water to cover the lentils with about 2 fingers. Pan is placed on medium-high heat and bring to the boil stove reduces lentils and let simmer until cooked (about 20 minutes). The remaining water is decanted and the lentils is left of the country. While the lentils cook onion cut into thin strips. Olive oil is put in a pan on medium-high heat and warms for about 1 minute. Add cumin seeds and black pepper and cook until the cumin darken (about 1 minute). Shake the pan frequently to not burn. Add the onions and sprinkle with a pinch of salt. Fry until yield a dark brown (caramel) color and become slightly crispy (about 15 minutes), stirring frequently. If onions stick to the pan, sprinkling with a little water. Using a slotted spoon or spatula, half of the onion is removed on kitchen paper. The rest of the onions in the pan, sprinkle with cumin and cayenne, and to this was added cinnamon. Cook about 1 minute. Add the rice, stirring frequently, until the rice grains start browning. Add and lentils, 3 cups water and 1½ tsp salt. PLATES decreases pilaf was covered and allowed to simmer for about 30 minutes. Water should be completely evaporated and rice should be ready. If after 30 minutes there is still too much water on the bottom, put the lid again and boil for another 5 minutes. plates off pilaf and leave covered for another 5 minutes. Trying to taste and doovkusyava if needed. Serve with compartments onions, toasted pine nuts (if using) and a little lemon juice. You can add fresh parsley or coriander and garnished with yogurt. * The dish can be served hot or cold. * It can be made with bulgur instead of rice. * Optional, can be added and ground coriander with cumin and cayenne.