Begin by rinsing the lentils under cold water to remove any impurities.

Chop the onion, mince the garlic, and dice the bell pepper.

In a large pot, drizzle olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.

Mix in the minced garlic and diced bell pepper, and sauté for another 2 minutes until fragrant.

Sprinkle in the cumin and paprika, stirring to coat the vegetables evenly.

Pour in the rinsed lentils and rice, followed by the vegetable broth. Stir well and add salt and pepper to taste.

Bring the mixture to a boil, then reduce to low heat, cover, and simmer for about 25-30 minutes, or until both lentils and rice are tender.

Fluff the lentils and rice with a fork and remove from heat. Garnish with freshly chopped parsley before serving.