PREPARATION
Prepare Rice: In a small pot, combine rice with 2 cups water. Bring to a boil. Lower to a simmer, cover, and cook until water is absorbed, and rice is tender, about 30 minutes.
Prepare Onions: Meanwhile, in a large sided skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onions, and cook, stirring occasionally until very brown. Add a bit of water and adjust the heat to prevent the onions from burning, but continue to cook, stirring occasionally, until caramelized, about 25 minutes.
Add rice to the pan with the onions. Stir in lentils, spinach and carrots. Season to taste with salt. Cook until warmed through, about 5 minutes.
In a small bowl, combine parsley, almonds, olives and lemon zest.
Assemble: Spoon rice and vegetable mixture into a bowl and sprinkle with parsley mixture. Serve with sliced avocado and hard-boiled egg, if desired.