Wash the rice and soak it in salted water for at least an hour. Rinse the lentils.   Drain both the rice and lentils separately.

Heat 2 tbsp of the oil in a large saucepan or casserole over a high heat, stir in the tomato puree and add a litre of water. Season well with salt and freshly ground black pepper, then add the turmeric, stir well and when it comes to the boil, add in the lentils.   Cook with the lid on, over the lowest heat, for 10 minutes then add the rice and cook for a further 10 minutes with the lid on again, until all the water has been absorbed.   Add more boiling water, if necessary.

Near the end of the lentils and rice cooking time, heat the remaining tbsp of oil over a high heat in a frying pan, add the garlic and fry until it’s barely coloured (30 to 45 seconds). Stir in the cumin and when the smell of the garlic and spice rises, pour the garlic mixture over the rice and lentils and mix in with a fork.   Serve and enjoy!