Prepare: Wash and drain the rice and the lentils. Place them in a large heavy-bottomed pot or medium-sized Dutch oven.
Chop all the vegetables and add them to the pot. Grate or finely chop the garlic and the ginger and place them in the pot as well. Add the spices and stir everything until well combined.
Simmer: Pour enough vegetable stock into the pot to barely cover the ingredients, about ¾ of the pot (see the picture in the blog post). Stir well again, cover, bring to a boil, lower the heat and simmer for about 40-45 minutes, stirring from time to time.
Check: If the pilaf appears to be dry, you could add a small amount of extra vegetable stock, but I usually don't find it necessary. Check to see that the rice and the lentils are tender; they should not become mushy.
Adjust the taste with salt and pepper, if necessary. Sprinkle with finely chopped chives or parsley before serving.
You can vary the vegetables and use eggplants, zucchini, cauliflower, cabbage, peas, green beans, etc for a change.
As much as required to fill about ¾ of the pot, the ingredients should be barely covered with stock.
If the curry powder is hot, adjust the amount of chili flakes you are using.