Lentils

• Clean any bad lentils or stones that might be found in the lentils, then rinse with cold water for 2-3 minutes.
• Cover the lentils back with water and leave to soak for 30 minutes up to an hour.
• Transfer them to a pot cover with more water, optionally add a bay leaf. Simmer the lentils covered with a lid for 25-30 minutes on medium-low heat.
• Once cooked, drain all the water, put the lid back on, and steam for 15 minutes.

Rice

Oven method

• Preheat the oven to 200C/390F.
• Dice the onion; cut the carrot in half, and again in half just through the middle in quarters, and then into bite-sized pieces.
• Rinse the rice with cold water not more than 2-3 times. (This step should be done right before adding the rice to the pan)
• Preheat a nonstick pan over medium heat. Add olive oil together with the onion and carrot. Cook for 3-4 minutes or until the vegetables are soft. Continue and add the rice and cook for another 2 minutes while stirring every 30 seconds.
• Add the vegetable stock or water along with the seasonings. Bring the rice to simmer, cover with aluminium foil then transfer it to the oven.
• Once the rice gets to a boil again, lower the temperature to 180C/355F and boil for 10 minutes or until the rice is cooked and all the water is gone.
• Take the pan out of the oven, fluff the lentils with a fork, put the lid on, and let it steam for 10-15 minutes.

Stove method

• Repeat all the steps above to step number 5. Once the rice comes to a boil, cover the pan with a lid, lower down the temperature, and cook for 10-12 minutes or untill all the water has been absorbed.
• Add the cooked lentils, fluff them up with a fork, and then cover them with a lid for another 10 minutes.