Arrange the onion slices on some paper towel, sprinkle them with salt and leave them for 30 minutes covered with paper towels.
In a frying pan heat up the olive oil and cook the diced onion until soft, add the garlic and cook another 2 minutes stirring constantly.
Mix the tomato paste and the water and add it to the onion. Reduce the heat and simmer the tomato sauce for around 20 minutes.
Stir in the vinegar, salt, ground pepper and the harissa and cook until it's thick (around 5 minutes).
In another frying pan heat up the ghee and then add the rice and cook it for 2 minutes, then add water and salt.
Cook until the rice is ready, around 20 minutes.
Prepare the onions in a frying pan, heat up the oil and add the onion slices and coat them with the oil.
Cook until they're browned.
Cook the pasta following the instruction on the package.
To serve, layer in any order the rice, pasta and lentils. Cover with the sauce to taste and garnish with the onions.