Red lentils and rice

I really like indian spiced dhal but I lived with a friend who hated the smell of curry and any indian spices, so I decided to change up the spices in traditional dhal (and made it less labor intensive) so that I could eat them without making the house smell like indian food. I used red lentils here because they don't have the same earthy flavor that brown lentils do and they cook much more quickly.

Ingredients:

1/3 cup of rice
1/4 cup red lentils
3/4 cup veggie stock
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1 dash crushed red pepper
salt
1/2 lemon, juiced
1 handful cilantro
diced tomato
minced onion

Directions:

Cook rice according to package directions (I used a rice cooker). While the rice is cooking, combine lentils and veggie stock in a small sauce pot and heat over medium heat. Add garlic, cumin, and crushed red pepper and bring to a boil. Reduce heat to low and cover. Simmer about 15 minutes, or until the lentils have broken down and are extremely tender. Check on them a few times to give a stir and to add a little more stock if they are getting dry. Remove from heat and taste. Season with salt if necessary, Add cooked rice to serving bowl and top with a scoop of lentils. Squeeze the lemon juice on top (I usually do about a quarter of a lemon per bowl). Top with a generous amount of cilantro, some diced tomato, and minced onion,