12 Shrimps 50 g Long grain rice 1 Onions 1 garlic clove 2 Tomatoes 1 Cloves, dried 0.5 tablespoon Cardamom 3 pinch turmeric powder 1 pinch Cinnamon flakes 1 pinch Parsley 0.5 Lemon 15 mL Olive oil 2 pinch Salt 2 pinch Pepper 80 g Green lentils Wash the rice and lentils. Finely chop the onion and stir-fry in a sauté pan with a little olive oil until soft and translucent. Add the crushed garlic, all the spices, lemon juice, 250 ml of water, stir, reduce for 3 minutes and put the shrimps into the sauce. Cover and cook for 5 minutes. Remove the shrimps and set aside. Filter the sauce in a bowl. Pour the rice and lentils in the sauté pan, stir-fry them for 5 minutes. Add 2 shrimps, filtered broth, a little water to cover the vegetables and cook without covering for 20 minutes. There should be no water left, the rice and lentils must be tender. Stir-fry the remaining shrimps in a frying pan over high heat with a little oil and the chopped parsley. Peel the tomatoes and cut them into quarters. Serve the rice and lentil shrimps along with the tomatoes. Balance starts with three regular meals a day.