Slice the onion and the carrot.

In the pot in which you'll cook the pilaf, heat the oil a bit and add the carrot and onions. Cook together for about five minutes.

Wash well the rice and lentils.

Add the following to the pan (over the cooked carrot and onion), like in the picture, without mixing them: diced tomatoes, rice and lentils.

Pour two glasses of water on top.

Add salt, pepper, five cloves of chopped garlic and turmeric, if you have.

Cook over high heat until it starts to boil, then make the heat lower and simmer slowly (with the lid on) for 20-30 minutes. And yes, you saw well, do not mix the ingredients.

After this time, notice the rice and lentils will have absorbed all the water. If they are still undone (depending on the quality of the rice and lentils) and there is no more water, add a little boiling water and cook for another ten minutes.

I didn't need to, as the water was enough and the lentils weren't overcooked nor undone.

Sprinkle with the chopped parsley and the other five cloves of chopped garlic on top (don't crush the garlic, chopped looks better in pilaf).

Turn off the heat and put the lid on. Let the flavors infuse for about 15 minutes.

Then, with a fork, carefully stir the whole mixture. Leave for another five minutes.

Serve and taste.

Enjoy!