Cook rice according to package directions. Set aside
Cook ditalini or elbow pasta according to package directions, drain, mix with 2 Tbls olive oil and set aside.
Lentils
Rinse lentils in a colander under cold water. Place lentils in a large pot, cover with cold water and bring to a boil. Reduce heat and cook for 25-30 minutes until just al dente, making sure to check water level and add water if lentils become to dry. Drain but do not rinse cooked lentils. Set aside.
In the same pot, sauce chopped onion in oil until fragrant. Add the lentils back to the pot with tomato sauce and season with salt and pepper, to taste. Continue cooking until lentils are done (soft but not mushy) and set aside.
Vermicelli (or fine egg noodles)
In a medium pot over medium-high heat, cook vermicelli in olive oil or butter until vermicelli turns golden brown, stirring often to prevent burning.
Add water, little by little, and stir until you get the desired tenderness. Season lightly with salt and set aside.
Tomato Sauce
In a medium saucepan, saute garlic in oil until fragrant, about 1 minute. Add vinegar, tomato sauce, water and salt. Mix well, bring to a simmer for 5 minutes and then set aside.
Cumin Sauce
In a small sauce pan, saute garlic and cumin together until fragrant, about 30 seconds. Add vinegar, water, and a small pinch of salt. Simmer for 1-2 minutes and then set aside.
Fried Onions
In a deep pot, heat 1-inch of oil. Add onion slices and cook on medium-high heat, stirring occasionally to prevent burning. When onions are nicely browned, remove onions with slotted spoon and drain on a paper towel lined plate. Set aside and onions will get crispier.
Stir 2 Tbs of the onion cooking oil into the cooked rice. Discard the rest of the oil once cooled.
To Assemble
Line all of the elements on the kitchen counter or table and allow everyone to take each ingredient as they like. Or you can make domes (tarabeesh) by packing layered ingredients tightly in a bowl and inverting onto individual plates. Top with onion and sauces.