To make the tomato sauce, heat the olive oil in a saucepan, and saut� the yellow onion 6 minutes until soft. Add the garlic, and saut� for 1 minute, then stir in the tomato sauce, vinegar, red pepper flakes, and salt. When the mixture begins to bubble, reduce the heat to low and simmer 5 minutes. Remove from the heat and set aside.
Boil the water in a medium pot, adding the wild rice and 1/4 teaspoon of salt. Reduce the heat to low, cover, and simmer 45 minutes until the rice is tender.
In a saucepan, heat the olive oil and add the onion. Saute 6 minutes until soft and then add the garlic, cumin, and cinnamon, and saut� for 1 minute longer. Stir in the stock, lentils, and remaining salt, and boil. Reduce the heat, cover partially, and simmer 30 minutes until the lentils are tender but still firm.
In a frying pan, heat the remaining olive oil, and saut� the sliced onions until brown and crispy, about 30 minutes.
To serve, reheat the tomato sauce. Spread the lentils in a layer on a plate and top with the rice. Pour the tomato sauce and crispy onion on top, then garnish with cilantro.
