Cook, and stir the onion, parsley, garlic, cinnamon, turmeric, pepper, and ginger in butter in a Dutch oven until the onion is tender. Stir in carrots and lentils. Heat to boiling, reduce heat, cover, and cook 25 minutes. Add rice, tomatoes, and salt, Heat to boiling. Reduce heat, cover, and cook 20 minutes. Stir in the peas, green beans, and mint. Heat to boiling. Reduce heat. Cover and cook until peas and beans are tender; 5 minutes.