Put the lentils and rice in the saucepan. Pour hot salt water or broth over it so that the pulses / grains occupy half of the water volume by eye. Add garlic and possibly chopped onions (in the house). Cook the thyme as well. Cover and simmer on the lowest setting for approx. 20 minutes, until the lentils and rice are cooked, should only stick on slightly, add water if necessary. The water should be soaked up completely. Season this colorful rice with coriander and good Ceylon cinnamon, preferably before all the water has evaporated, so that the spices are well distributed.
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