Put the cumin and cayenne pepper into a large pot and toast it slowly (no oil).
In the meantime, dice the garlic and onion.
When the cumin begins to smell (after 2 or 3 minutes usually), add the olive oil, garlic and onion. Let it cook for 5 minutes, stirring occasionally.
Add the tomato concentrate, the red lentils, rice, the vegetable broth and water.
When it begins to boil, add the turmeric, bay leaf and thyme. Cover and let simmer gently for 20-25 minutes. Stir every few minutes. Have a quick taste test to make sure the rice is cooked to your liking. Add the salt, remove well and turn off the heat. Add the paprika and serve.