This pilaf is best suited rice varieties that keep their shape and not fall apart into a mess. I took the Orient. Lentils also have to pick up the shell, not peeled. For example, red or yellow won't come. But green or black will be perfect! I added both of these varieties.

Everything is cooked in one pot, preferably with a thick bottom. In hot oil fry the finely chopped onion briefly, then add the shredded carrots. Combine rice and lentils, rinse them well and add to vegetables. Then add the tomatoes with their own juice and mash them a little with a fork.

Add salt, pepper and add hot water two fingers above the level of rice. Add the finely chopped garlic, 2 cloves of the total. Add 1 tsp of turmeric. It also makes the color of the dish more colorful, has an antibacterial effect, which is especially important for debilitated after the long winter of the body. Bring the water to a boil, reduce the heat, close the pilaf with a lid and simmer for 20 minutes, until the rice is tender. It is very important not to stir rice in the cooking process.

After twenty minutes, when the rice and lentils have absorbed all the water, remove the cookware from the heat, sprinkle the cooked dish with chopped fresh herbs and chopped into small pieces, the remaining garlic - this will give the risotto a spicy flavor, nice appearance and excellent taste. Close the pan with a lid and leave the pilaf to soak for 5-8 minutes. And only then stir and serve.