1. Cut the onions in half and thinly slice them.
2. In a large sauté pan heat 2 TBSP olive oil.
3. Add the onions and cook over medium-high heat, stirring occasionally.
4. Rinse the lentils.
5. In a medium sauce pan, combine the lentils and water or broth and bring to a boil.
6. Reduce the heat and simmer for 20-25 minutes or until tender.
7. Drain any excess liquid and return to the pan.
8. When the onions are a deep brown, remove half of them from the pan and set aside.
9. Add 1- 2 TBSP of olive oil to the pan with the remaining onions.
10. Add the cauliflower rice to the olive oil and onions and sauté for 3-5 minutes.
11. Add the lentils, sea salt, and cumin to the mixture and combine well.
12. Divide the lentil mixture between 2-4 bowls.
13. Top each bowl with the extra caramelized onions.
14. Drizzle with Lemon Garlic Tahini Sauce and top with chopped parsley

Lemon Garlic Tahini Sauce Directions:

1. Place all the ingredients in a small food processor or blender.
2. Blend until smooth.
3. Adjust the amount of water to achieve desired consistency.
4. Store in a sealed container in the refrigerator for up to a week.