Aromatic Lentil Rice Pilaf

INGREDIENTS (makes 4 servings)

1/2 cup green lentils (I prefer sprouted varieties to aid in digestion)

2 tbsp avocado oil

2 cups thinly sliced onions

1/2 tsp salt

1 tbsp finely minced ginger root

1 cup basmati rice, rinse and drain

3 cloves finely minced garlic

1 cup grated carrots

2 tsp curry powder

1 tbsp apple cider vinegar

1/4 cup finely sliced green onions

2 handfuls of microgreens

PROCEDURE

1. Bring a pot of water to a boil and add in the lentils. Boil for 15-20 minutes until just tender and drain. Set aside.
2. Heat a large skillet over medium heat. Once hot, add in 1 tbsp olive oil, onions and salt. Stir occasionally for 10 minutes, until nice and golden.
3. Meanwhile, heat another medium pot over medium heat. Once hot, add in 1 tbsp olive oil and ginger. Cook for 30 seconds until fragrant, then add in rice and 1 1/2 cups of water. Cover the pot with a lid and bring to a boil. Once it reaches a boil, reduce heat to low and continue cooking for 15 minutes, until all the water has been absorbed.
4. In the skillet with the onions, add in garlic and carrots. Cook for 2 minutes, then stir in the curry powder and cook for another 30 seconds, until fragrant. Deglaze the pan with apple cider vinegar and cook for another minute. Toss in the cooked lentils and rice.
5. Stir in the green onions and garnish with microgreens before enjoying.