Boil lentils and a dash of salt in water for 30 minutes. Drain and set aside.
Cook rice in a pot with a dash of salt in 2 cups water for approximately 15 minutes. Once rice is cooked, cover the pot with a tea towel.
Boil spaghetti with a dash of salt according to package directions. Mix with a Tablespoon of oil and cover the pot.
In another pot, add olive oil, onions and garlic, saute 2 minutes, add chopped tomatoes, pepper flakes, salt and pepper and mix well. Add salt and pepper to taste and simmer for 15 minutes.
Gently mix together lentils, rice and spaghetti. Serve with a dollop of the tomato sauce.
For Crispy Onion Topping:
Heat the olive oil to medium high heat.
Toss onion rings in flour and shake off excess.
Fry until crispy, about 15 to 20 minutes. Drain on paper towels, salt lightly (if desired) and then top lentil dish with crispy onions.