Rice and lentils with roasted oyster mushrooms

Preheat the oven to 375 and roughly chop both kinds of oyster mushroom.

Toss the mushrooms in a mixing bowl with a pinch of salt, cracked pepper and about a tablespoon of avocado oil.

Spread the mushrooms on a parchment lined baking tray and bake 25 to 30 minutes; they shrink significantly.

Rinse and drain the soaked brown lentils.

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

Add the diced red onion and saute 3 to 4 minutes to soften, then the tomato and a teaspoon of salt and cook a few minutes.

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

When the stock bubbles, turn the heat to medium low, cover and cook the rice 15 minutes.

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

Transfer the roasted mushrooms into the rice and mix gently; garnish with curly parsley and lemon juice.