Egyptian rice

 1kg of rice
 150g of cooked lentils
 650 ml of vegetable broth
 1 julienned onion
 1 bay leaf
 1 garlic clove
 1 glass of spicy tomato sauce
 1 tablespoon madras curry
 1 small teaspoon of cumin powder
 roasted saffron
 oil
 pepper
 salt

(serves 6)

1. First we chop the garlic. Then in a casserole fry the onion with a drizzle of oil. When it is
golden, add the garlic and sauté it a bit. Add the saffron and the lentils and the rice. Sauté
again for a few minutes. Then add the already hot vegetable broth.
2. Cook for 20 minutes or until the rice is cooked. Then we let the rice rest a bit.
3. We serve with spicy tomato sauce.