Place the lentils in a strainer & run them under cool water to rinse. Transfer to a small pot and cover with water. Bring the pot to a boil, then reduce the heat to a simmer until tender - about 15-20 mins, then drain off excess water
Place the rice in a strainer and rinse under cool water, swirling it through your fingers to remove the excess starch. Set aside
Combine the warm water and stock cube. Stir well to dissolve the cube as much as possible. Add the soy sauce and set aside
In a medium sized pot with a lid, heat the oil over medium heat. Add the onion, garlic, green capsicum, carrots and tomato. Fry, stirring occasionally, until the vegetables are mostly tender, about 10 mins
Add the paprika and fry, stirring, for 20 seconds to bring out the flavour
Add the rice and vegetable stock. Bring to a boil, cover the pot and reduce the heat to a simmer. Simmer until all the liquid is absorbed, 12 to 15 mins. Turn off the heat and, without removing the lid, allow to steam for about 10 mins
Uncover the pot, add the lentils and combine. Enjoy!
