In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the diced medium onion and cook for about 5 minutes until it softens and turns translucent.

Stir in 3 minced garlic cloves and sauté for about 1 minute until fragrant. Then, sprinkle 1 teaspoon of ground cumin and 1 teaspoon of paprika over the mixture, cooking for an additional 30 seconds.

Incorporate the rinsed brown lentils into the pot, stirring to mix well with the sautéed aromatics. Pour in 3 cups of vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.

After 15 minutes, uncover the pot and gently stir in the rinsed long-grain white rice. Cover again and continue to simmer for another 15 to 20 minutes, until both the lentils and rice are tender.

Remove the pot from heat and fold in 0.25 cup chopped fresh parsley, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Let rest covered for 5 minutes before serving.