Put the lentils in a saucepan and cover well with water. Season with a few pinches of salt. Put on the heat and bring to the boil and simmer for about 18 minutes or until just tender.
In another pan, heat the good glug of olive oil, and add the rice, stirring to combine. Add in the cumin and then add in the 750ml of boiling water. Turn the heat down to low, cover with a lid, and let cook using the absorption method for about 18 minutes.
In a fry pan, heat some oil and fry the onions until translucent and showing a little bit of crispiness around the edges.
When the lentils are cooked, drain off the water and add the lentils to the cooked rice, stirring to combine.
Add the pinenuts and the parsley.
To poach the eggs, bring a big pot of water to boil and add a splash of white wine vinegar and a pinch of salt. Turning the water down to a simmer, gently create a whirlpool with a spoon and then gently crack your eggs into the whirlpool. Occasionally stir gently whilst the eggs are poaching. Remove with a slotted spoon and drain of kitchen paper.