In a large Dutch oven, add a drizzle of oil, the lentils, and 4 cups of water. Bring to a boil, then reduce to a simmer and cook covered until the lentils are tender but not fully cooked, about 10 to 15 minutes. Most of the liquid should be absorbed

Add the rice to the pot of lentils, plus 2 more cups of water and a few pinches of salt. Bring to a boil, then cover the pot and reduce the heat to simmer. Cook until the rice is tender, about 15 more minutes

Meanwhile, in another small, heat enough oil to cover half of the onions and cook them over medium heat until they're crispy. Pour out most of the oil and sauté the rest of the onions until they're caramelized

In a small bowl, combine the yogurt with about ¼ pouch of Tahini sauce

Remove the rice and lentil mixture from the heat, stir in the sautéed onions, about ¼ pouch of Golden Tahini sauce, and half of the chopped parsley

Serve the lentils topped with the yogurt sauce, the remaining parsley, and the crispy onions