Lentil and rice pilaf

Add the lentils to boiling hot water, season with a little salt and add the bay leaf.

Boil 15 to 20 minutes until not fully cooked, still with a bite, since they keep cooking with the rice.

Drain the lentils, reserving a cup of the lentil water.

Cook the chopped onion in about a quarter cup of olive oil over medium heat about 10 minutes until soft and golden, seasoning with a little salt.

Add the grated garlic and stir a few seconds until fragrant.

Add the diced tomatoes and cook down two to three minutes over high heat so the liquid evaporates; season with a little salt.

Add a pinch of sugar to cut the acidity.

Rinse the rice under cold water until it runs clear, soak it 10 to 15 minutes, then drain.

Add the rice, a little salt and black pepper, the reserved cup of lentil water and the cooked lentils.

Bring to a boil, reduce to low, cover and simmer 15 minutes until the rice is tender, then fluff.

Sprinkle with finely chopped parsley and serve with kalamata olives and lemon wedges.