Recipe Ingredients (4-5 Servings):
• 1 Cup / 200g Brown Lentils: Rinsed and soaked in water for at least 8-10 hours or overnight
• 1 Cup / 200g White Basmati Rice: Rinsed and soaked
• 3 Cups / 400g Chopped Onions: About 2 medium onions (430g with skin on)
• 1 Tablespoon Ginger: Very finely chopped
• 1 Tablespoon Garlic: Very finely chopped
• 3/4 Cup Strained Tomatoes / Passata / Tomato Purée
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Ground Coriander
• 1/4 to 1/2 Teaspoon Cayenne Pepper (Optional): Adjust to taste
• Salt: To taste (I used 1 1/2 teaspoons of pink Himalayan salt)
• 2 Cups / 475ml Water
For Garnish:
• 3/4 Cup / 70g Parsley: Finely chopped
• Freshly Ground Black Pepper: To taste (I used 1/2 teaspoon)
• Lemon or Lime Juice: To taste (I added 1 1/2 tablespoons of lemon juice for a slightly sour flavor)
• Extra Virgin Olive Oil: I added 2 tablespoons of organic, cold-pressed olive oil