Put the lentils and the bay leaf in a stockpot.Fill with water and bring to a boil. Cook for 5 minutes.
Drain lentils and return them to the pot. Pour in 4 cups boiling water, cover the stockpot and cook for 10 minutes.
Discard the bay leaf, add the rice and the juice from the lemon. Season with sea salt, freshly ground pepper, and a teaspoon of cumin lower the heat and cook for 20 minutes, covered.
In a skillet warm up the olive oil.Add the onions and cook for 20-25 minutes until the onions have caramelized.
Save some of the onions for garnish.Stir the remaining onions into the lentil and rice and mix.
Serve lentils and rice immediately topped with reserved onions in bowls with olives, warm bread, and taramosalata.
Notes
Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.