Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes. Add the chickpeas and season with 1 teaspoon kosher salt, 2 teaspoons garlic powder, 1 teaspoon paprika, 1 teaspoon Aleppo pepper, and black pepper to taste. Stir to coat and sauté briefly until fragrant.

Add the red lentils and white rice. Cover with 4 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes or until the rice and lentils are tender. Add a few splashes of water as needed if the liquid evaporates too quickly.

Zest the lemon and set aside. Juice the lemon into another bowl; it should yield about 2 tablespoons.

Add the Greek yogurt to a bowl. Add the lemon zest and 1 tablespoon of lemon juice. Season with a pinch of salt and whisk until smooth. Set aside.

Add the parsley, dill, oregano, remaining 1 tablespoon lemon juice, and 1 tablespoon extra virgin olive oil to the lentils. Stir to combine and simmer for 5 minutes. Taste the lentils and season to taste with salt.

Spoon the lentils into bowls and top with the Greek yogurt. Garnish with the reserved dill, a pinch of sumac, and a pinch of Aleppo pepper, if desired. Enjoy!