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 sliced)
1/2 cup Parsley (stems removed, finely chopped)
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 paper towel.
Divide the lentils and rice into bowls. Top with the crispy onions and parsley. Enjoy!