Lentil and mushroom rice

Preheat the oven to 375. Roughly chop the oyster and king oyster mushrooms.

In a mixing bowl toss the mushrooms with a pinch of salt, pepper and the avocado oil.

Spread on a parchment-lined baking tray and bake about 25 to 30 minutes; the oven draws out moisture and concentrates the flavour.

Rinse and drain the lentils, soaked overnight in water.

Dice the red onion; finely chop the garlic; dice the tomato.

Rinse the basmati rice two to three times to remove excess starch.

Heat a saute pan over medium with the avocado oil; fry the cumin and fennel seeds about 30 seconds to infuse the oil.

Saute the onion 3 to 4 minutes to soften, then the garlic a couple of minutes.

Add the tomato and salt and cook a few minutes; the tomato's moisture lifts everything off the pan.

Add the lentils, rice and vegetable stock, stir, raise to medium high, making sure the rice is submerged.

When it bubbles, turn to medium low, cover and cook 15 minutes.

Turn off the heat and let the rice steam another 10 minutes.

Gently mix the roasted mushrooms into the rice and lentils.

Plate and garnish with fresh curly parsley and fresh lemon juice.