Put the lentils, cinnamon stick, and 7 cups of water in a Dutch oven. Bring to boil over medium-high heat; cook for 5 minutes.

Meanwhile, reinventing the rice. Stir rice and 1/2 T salt into the lentils and return to a boil; reduce the heat to medium low, cover the pot, and simmer gently, stirring occasionally and adjusting the heat as necessary to maintain a gentle simmer until the rice and lentils are tender, 13 to 15 minutes more. Drain in colander and shake well to remove excess water. Remove and discard the cinnamon stick.

Wipe out Dutch Oven. return to medium heat and melt the butter. Add the onion and 1/4 t salt and cook, stirring often, until the onion is softened and translucent, 4 to 6 minutes. Stir in curry powder, ginger, and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the rice mixture and cook, stirring, until well mixed and heated through, 3 to 5 minutes. Stir in the peas and lemon juices and season with salt and pepper. Add the salmon and cilantro and toss gently to combine.

Serve sprinkled with the chopped eggs and with the chutney in the side.