Heat the olive oil in a large pot or Dutch oven and cook the onions (add a pinch of salt ) for at least 10 minutes until soft and a light brown color on low to medium heat.

Lower the heat and add the garlic and ginger and cook for 2 to 3 minutes.

Add the passata and the Involtini spice OR your favorite warm spices with a pinch of chili spice.

Add the lentils, rice, potatoes, spices and passata. Combine and cook for 2 minutues (the time that you mixing it all together).

Add the water, give it all a gentle fold over with a spoon, put the lid on and let it reach a high bubble or simmer. Drop the heat to a low simmer, leave the lid on and let it simmer for 30 to 40 minutes. Check it halfway just see if there's enough water in and it's not burning. If you don't see the water but there are bubbles on rice it has water so don't add. Rather drop the heat if you're worried it might burn.

Remove the lid and let it continue cooking for another 15 minutes or so for any remaining liquid to evaporate. Turn the heat off.

Serve with a squeeze of fresh lime juice or lemon, chopped parsley, olive oil and a sprinkle of Involtini spice or black pepper or chili.