Garlic turmeric rice with lentils

Heat a large fry pan over medium heat and add three tablespoons of extra virgin olive oil.

Roughly chop one medium onion and six cloves of garlic.

Add the chopped onion and garlic to the hot pan, coat them in the oil and stir every minute or so, so everything sautes evenly.

Rinse half a cup of dried green lentils in a fine sieve under water.

After about 4 minutes, once the onions are translucent, add the ground turmeric, ground cumin, crushed red pepper, sea salt and black pepper and mix; lightly sauteing the spices now makes them fragrant.

Add the rinsed lentils and four cups of vegetable broth, turn to a high heat and mix gently.

Once the broth comes to a boil, add one cup of rice and mix so everything is evenly distributed.

Lid on, lower to a low heat and simmer 18 to 20 minutes until the rice and lentils are just cooked through.

Turn off the heat, remove the lid and add the chopped cilantro and the lemon juice.

Fluff the rice gently with a fork to separate the grains and mix everything together.