Ξεκινάω πρώτα πλένοντας και σουρώνοντας τις φακές τις οποίες μετά κρατάω στην άκρη. Σε μια κατσαρόλα, αχνίζω το κρεμμύδι και το ολόκληρο σκόρδο με λίγο νερό και προσθέτω τα δαφνόφυλλα.
After 2-3 minutes, add the lentils and enough water to cover them (but not more) and boil for 10-15 '. Later I add the salt and the freshly ground pepper and boil again for another 5 ', while I add more (boiling) water since the lentils have drunk it all. At the end I add the oil and let the lentils boil 1-2 times.
When the lentils are ready they should have a slightly thick juice to be cooked, while in case they remain in liquid I can add a little more boiling water. After it cools down a bit, I remove the laurel leaves and the whole garlic cloves and add the lemon juice.
I continue with the rice, which I wash and strain, while in an open pot I heat the olive oil. After the oil heats up (but without burning), I add the basmati and turn it to oil well.
I add 1.5 cups. boiling water and salt and raise the temperature to maximum for 2-3 minutes (with lid on). Then lower the temperature to close to 3/9, close the lid and let the rice cook for the next 10 'or so.
After 10 'I turn off the heat completely (always with the lid closed) and wait another 5-10' before serving.
In a deep dish I put more rice and less lentils, stir and finally add a little more lemon juice. Garnish with the chopped parsley (which suits him very well) and enjoy a humble but complete dish…