1 cup Dry Lentils (green, uncooked and rinsed)
3 1/2 cups Water
1 tsp Sea Salt
2 cups Jasmine Rice (dry, uncooked)
1 1/2 tsps Cumin
1/4 cup Avocado Oil
2 Yellow Onion (medium, peeled, thinly
1/2 cup Parsley (stems removed, finely


Add lentils, water, and salt to a large saucepan or pot. Bring to a boil. Lower the heat to a simmer and cook for 7 minutes. Stir in the rice and cumin. Close the lid and cook for 15 to 18 minutes, or until the rice is tender and the water has absorbed. Meanwhile, heat the oil over medium-high heat in a large pan. Fry the onions until golden brown, stirring frequently. Transfer to a plate lined with a paper towel. Divide the lentils and rice into bowls. Top with the crispy onions and parsley. Enjoy!


More Toppings, Add yogurt, pomegranate seeds, slivered almonds, crushed pistachios or raisins.
No Jasmine Rice, Use any type of long grain rice instead.
No Onions, Use fried garlic or crushed vegetable chips instead.
Serving Size, One serving is equal to approximately one cup.
Storage, Refrigerate in an airtight container for up to 5 days or freeze if longer.

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