Cook the rice in plenty of salted water. Boil the lentils (after soaking them) in water, with one garlic clove and half an onion, until done. Drain the rice and add the lentils. In a separate pan, heat the oil with one garlic clove. Toss the rice and lentils in the pan and add the chilli pepper. Turn off the hob and allow the cool, then add Risopiù with 16 vegetables light without oil, the tomatoes and fresh oregano. Serve chilled.