Wash the lentils, changing the water several times. Cover with water and leave to cook on a slow heat for 15 minutes with the laurel, removing any foam produced when brought to the boil. Season with one JUMBO Chicken cube, the tomatoes, cilantro and chilli, stir quickly until almost broken. When soft, remove from the heat.

In frying pan, fry some chopped garlic and finely chopped onion. Fry until onion is transparent, but not too brown. Add the spices, stir and add the mixture to the lentils.

To prepare the rice, melt some butter in a saucepan, add the rice and crumble in the other JUMBO Chicken cube, stir for a few minutes and cover with water; bring to the boil and then leave to simmer on a low heat. When ready, leave to sit for a few seconds and serve with the lentil sauce.