Rinse the lentils and let them drain. Dice the onion. Heat the oil in a pot over medium heat, then add the onion and sauté until soft. Add the rice and stir with the onion. In a separate pan, heat some oil, add the lentils, and stir until they turn yellow and are well toasted. Add the lentils to the rice, then add the spices and mix well. Pour in 4 cups of boiling water (about 950 ml), bring to a boil over high heat, then reduce the heat and cook until all the water is absorbed. Cover and cook on low for about 20–25 minutes, or until fully cooked.

For the salted tomatoes: Cut the tomatoes and place them in a bowl. Add the spices, garlic, lemon juice, and olive oil. Mix well, then refrigerate.