To make the tomato sauce, in a non-aluminum saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft and lightly golden, about 6 minutes. Add the garlic and sauté for 1 minute longer; don't let the garlic brown. Stir in the tomato sauce, vinegar, red pepper flakes and salt. When the mixture just begins to bubble, reduce the heat to low and simmer for 5 minutes. Remove from the heat and set aside. In a saucepan, bring the water to a boil. Add the wild rice and 1/4 tsp. of the salt. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 45 minutes. In a saucepan, heat 1 tbsp. of the olive oil over medium heat. Add the chopped onion and sauté until soft and lightly golden, about 6 minutes. Add the garlic, cumin and cinnamon and sauté for 1 minute longer; don't let the garlic brown. Add the stock, lentils and the remaining 1/2 tsp. salt and bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, about 30 minutes. While the rice and lentils are cooking, heat the remaining 1 tbsp. olive oil in a nonstick frying pan over medium heat. Add the sliced onion and sauté until brown and crispy, about 30 minutes. To serve, reheat the tomato sauce gently over medium heat. On a serving platter, spread the lentils in a layer; top with a layer of the rice. Pour the tomato sauce over the rice and top with the onion rings. Garnish with the cilantro.