Lentil and rice one pan

Soak the brown lentils in about three cups of water for about eight hours or overnight.

Strain the lentils and set aside. Rinse and drain the rice two to three times to remove excess starch.

Finely chop the garlic and ginger, dice the red onion and the tomato.

Saute pan over medium heat with two tablespoons olive oil. Add red onion, saute four to five minutes.

Add garlic and ginger, saute one to two minutes.

Add lentils, saute about a minute, then the rice.

Season with a generous pinch of salt, cumin, chilli powder, sweet paprika, coriander and fresh cracked pepper, and stir to combine.

Add tomatoes, saute about a minute.

Add one and a half cups veggie stock, raise to medium-high and stir to deglaze the pan.

When the water begins to bubble, turn the heat to medium low.

Cover and cook 15 minutes.

Turn the heat off and let the rice steam a further 10 minutes.

Plate, squeeze over fresh lemon juice.

Sprinkle with freshly chopped parsley, drizzle with olive oil if wanted, and add fresh cracked pepper to taste.