Heat oil in a pot and fry onions, garlic, carrots and green pepper for a few minutes.
Add cumin, dried herbs, bay leaf and cinnamon with the lentils, rice, water and salt.
Bring to the boil, reduce the heat and simmer with a lid for 30-40 minutes or until the rice and lentils are tender. Add another ½ cup of water if necessary.
Season lemon juice and pepper. Stir in the fresh herbs and serve warm.