In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chopped tomatoes and tomato paste, stirring well to combine. Cook for 3–4 minutes until the tomatoes soften.
Add the rinsed lentils to the pot, followed by the cumin seeds, coriander powder, turmeric powder, cinnamon powder, allspice, salt, and pepper. Mix well and cook friction for 2 minutes.
Pour in the vegetable broth and bring the mixture to a boil. Cover and reduce the heat to low, simmering for 15 minutes.
After 15 minutes, add the soaked rice to the mixture and stir gently to combine. Cover and cook on low for another 25 minutes, or until the rice is tender and all the liquid is absorbed.
Once cooked, remove the pot from heat and let it rest, covered, for 10 minutes.
Fluff the rice with a fork and then drizzle the lemon juice and zest over the rice. Gently fold to combine.
Serve family-style on a large platter, garnished with toasted almonds and fresh parsley if desired.
