1. Heat 3 tablespoons of the olive oil in a medium saucepan. Dice one of the onions and add it to the oil in the pan. Sauté the onion over medium heat until golden, 5 to 10 minutes.
2. Add the spices and salt and sauté an additional minute until the spices are fragrant. Add the lentils and stir to combine.
3. Add the water or broth and the cinnamon stick, if using, and raise the heat to high. Bring the liquid to a boil, then reduce the heat to low, cover the pan and simmer the lentils for 10 minutes. After 10 minutes, add the rice and stir to combine. Simmer the lentil and rice mixture, covered, until the lentils are tender and the rice is cooked through, 10 to 12 minutes. (Total cooking time for the lentils should be 20 to 22 minutes.) Remove the pan from the heat, cover it with a clean tea towel followed by the lid and allow the mixture to steam for 10 minutes.
4. While the lentils and rice are cooking, make the caramelized onions. Heat the remaining 2 tablespoons of olive oil and the butter in a large, deep skillet over medium heat. Halve and slice the remaining two onions and add them to the skillet. Toss the onions to coat them with the butter and oil.
5. Sauté the onions, stirring occasionally until they are a deep golden brown and caramelized, approximately 30 minutes. Lower the heat as necessary to prevent scorching.
6. Add the caramelized onions, lemon juice, and parsley to the lentil and rice mixture and stir to combine. Taste and adjust seasoning, adding more salt if needed and pepper to taste.
7. Serve mujadara warm or at room temperature with yogurt or tzatziki on the side.

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