Preparation:

Soak three cups of rice and the lentils. Heat three spoons of oil in a wide pot, and brown a mid-sized brown onion. Add two spoons of tomato paste (you can do without it) and a cup of boiled water. Add a spoon of salt, a teaspoon of hot and sweet paprika each, a teaspoon of chicken soup powder. Cook a little and add another cup of water.
Add the washed rice to the pot and then the lentils. Cook for several minutes – let them drink the spicy water. Add two cups of water and stir. Cover the pot and boil it over high fire, and then lower the fire. When there's almost no water left, move it to an even smaller fire. Fry five or six garlic cloves in oil together with a teaspoon and a half of cumin. Pour into the pot, mix and keep on cooking just a little bit more, until there's absolutely no more water left.