Lentils with carrots and rice

Wash the carrots under cold water, then peel them with a knife. Cut them into small dice, about 0.5 cm.

Peel the onion, cut it in half from top to bottom, then cut it lengthwise into thin slices.

Heat the nonstick skillet over medium heat with no fat. Add the sliced onion and cook for 2 min, stirring with the wooden spoon, until it turns translucent.

Add the diced carrots to the skillet with the onion. Add 0.5 tbsp of oil, stir well and cook for 3 min over medium heat, stirring now and then.

Add the crushed tomatoes to the skillet, stir and simmer for 2 min over low heat so the flavors blend.

Meanwhile, bring 300 ml of water to a boil in the saucepan. Add the green lentils and cook for 25 min over low heat, covered. Add a little salt along the way if needed.

In another saucepan, bring 200 ml of water to a boil. Add the rice, cover and cook for 35 min over very low heat without stirring.

Once the lentils are cooked, drain them in the fine-mesh strainer and set aside.

Add the drained lentils to the skillet with the carrots and tomatoes. Stir well and warm for 2 min over low heat to bring it all together.