Put rice, water, and salt in a pot.
Bring to a boil and then reduce the heat slightly.
Cook for 12 minutes.
Turn off the heat and place a kitchen towel over the rice and the lid on top.
Let it rest for 12 minutes.
The rice is now ready.
Finely chop the onions and garlic.
Melt butter and oil over medium-high heat (10 out of 14 on my stove).
When the butter sizzles, add curry, tomato paste, cumin, onions, and garlic to the pan.
Peel the potatoes and cut them into small pieces of about 1.5 x 2 cm.
Cut the bell pepper into smaller pieces.
Drain the chickpeas from the can and rinse them briefly under a cold tap.
Add the potatoes, bell pepper, chickpeas, and the rest of the spices.
Let it fry for a few minutes.
Add chopped tomatoes, coconut milk, and lentils.
Reduce the heat and let it simmer for 20-25 minutes until the lentils are tender.
Season the stew with salt, pepper, lemon juice, and possibly some vinegar.
If you have fresh herbs, chop them coarsely and sprinkle on top of the stew when serving.
Enjoy.
