Soak the dried split red lentils in water for 1-2 hours, drain them, and set aside.

Rinse the white rice under cold water until the water runs clear, then mix it with the drained lentils in a pot.

Toast the quinoa in a dry skillet over medium heat for about 5 minutes until golden and aromatic.

Combine the toasted quinoa with the rice and lentils in the pot, add 3 cups of water, and stir gently.

If using a rice cooker, start the cycle; if stovetop, bring to a boil, reduce to low, cover, and simmer for about 15 minutes.

Turn off the heat and let it rest covered for 10 minutes to finish cooking.

Fluff the Lentil Rice gently with a rice paddle and serve warm, optionally drizzled with olive oil or topped with fresh herbs.