Cook the lentils: bring lentils and 2 cups water to a boil, reduce heat, and simmer for 15-20 minutes until just tender. Drain and set aside. Cook the rice separately according to package directions, then toss with the cooked lentils.

Cook the pasta in salted boiling water according to package directions. Drain and set aside.

Fry the onions: heat vegetable oil in a deep pan over medium-high heat. Fry the sliced onions in batches, stirring frequently, until deep golden brown and crispy, about 8-10 minutes per batch. Transfer to a paper towel-lined plate.

Make the tomato sauce: heat olive oil in a saucepan over medium heat. Add garlic and cook for 30 seconds. Add crushed tomatoes, vinegar, cumin, coriander, red pepper flakes, salt, and pepper. Simmer for 10-15 minutes until thickened.

Assemble: layer the lentil rice on the bottom of a serving bowl, then the pasta, then the chickpeas. Spoon the spiced tomato sauce generously over everything and top with a mound of crispy fried onions. Serve immediately.