Take a large sauce pot and boil 6 cups of water with the lentils for about a minute and then lower to a medium for about 10 minutes. Add all the rest of the ingredients and leave on the heat for 35 minutes. NOTE: Do not add any salt the chicken bouillon cube has a lot of salt. Stir often.

In another pot, lightly fry the 2 cups of rice in 1/2 a tsp of extra virgin olive oil. Once the grains are light and clear, add 3 cups of water and a tsp of extra virgin olive oil. Allow the rice to cook for about 20 minutes.

Once done, serve about 1 and a half ladle scoops into a bowl and add a a scoop of rice on top.

Recommended accompaniment: tostones (fried plantines)