* 150 g Basmati rice
* 150 g red Lentils
* 15 g Ghee or Butter
* 1 tablespoon Olive oil
* 1 Onion, peeled and sliced
* 2 cloves of garlic, peeled and crushed
* 2 tablespoons korma, Madras or Vindaloo curry paste
* 1 Bay leaf
* 450 ml Vegetable stock
* 1 tablespoon Lemon juice
* 1 ripe Avocado
* 4 Tomatoes, peeled
* 2 tablespoons chopped fresh Coriander
* Sea salt and Freshly ground black pepper
* 1 lime, sliced to garnish
* Chopped spring onions (optional)
* Thinly sliced raw onions (optional)

===Method===
* Soak the Rice and Lentils in cold water for 10 minutes, drain well.
* Heat the Oil and Butter in a large pan and Sautee the Onion gently for 5 minutes
* Add the crushed garlic and the korma paste and Stir-fry for a few minutes
* Tip in the Rice and Lentils and Bay leaf, stir to coat with Oil.
* Add the Stock, stir once and bring to the Boil.
* Simmer, covered for 15 minutes - check that the lentils and rice are properly cooked. If they are not cooked after 15 minutes, sprinkle a little more water over them if they are drying out and give them another 5 minutes. Some lentils take longer than others.
* Peel and Dice the Avocado and toss in the Lemon juice, chop the Tomatoes and Coriander and mix in with the Avocados.
* Season with Salt and Pepper.
* Serve the Rice and red lentils, topped with the Tomatoes, avocados and herbs.

______________________________