One-pan lentil rice

Soak one cup of brown lentils in about three cups of water for about eight hours or overnight; strain and set aside.

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

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

Heat a saute pan on medium with two tablespoons of olive oil; saute the red onion four to five minutes.

Add the garlic and ginger and saute one to two minutes; add the lentils and saute about a minute.

Add the rice, a generous pinch of salt, the cumin, chili powder, sweet paprika, coriander and pepper; stir to combine.

Add the tomatoes and saute about a minute.

Add one and a half cups of veggie stock, turn to medium high and stir to deglaze; when it bubbles, turn to medium low, cover and cook 15 minutes.

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

Plate; finish with fresh lemon juice, chopped parsley, an optional drizzle of olive oil and cracked pepper.