Rice and Lentils Salad

Ingredients:

200 grams whole rice
100 grams green lentils
4 eggs
1 fennel
1 red pepper
2 onions
30 grams butter
2 tbsp. olive oil
1 garlic clove
1 tbsp. curry spice
1 tsp. dried thyme
1 stock cube
salt & pepper.

Procedure:

Peel the onions, clean the pepper and fennel ; mince them all. Fry them in a casserole with the butter and 1 tbsp. olive oil for 2/3 minutes, then add the thyme, the peeled garlic and curry and mix for another minute. Add the rice and mix until the rice becomes translucent (another few minutes). Boil 75 cl. (25 fl. oz.) water with the stock cube and pour it in the casserole. Turn the flame down, cover, and simmer for 40 minutes. Gently turn from time to time. Put the lentils in a sauce pan with cold water and bring it to simmer. Simmer for 5 minutes then strain. Add them to the rice after 10 minutes cooking. Let all cool down when cooked ; mix with 1 tbsp.olive oil and adjust seasoning. Beat the eggs with salt and pepper and fry one or 2 thin omelets in a non-stick pan ; roll them and cut them in thin slices. Display the omelet slices on the top of the salad (this stage is optional). Serve fresh.