This easy simple side dish is lovely with any food, but in particular any Indian dish.  We had ours with Butter Chicken which was the perfect accompaniment.  Any good curry dish will work well with this rice and lentil dish.

2/3 cup Basmati Rice - well rinsed and drained

1/2 cup red lentils, well rinsed and drained

2 Tblsp. Avocado oil

3 - 3 1/2 cups chicken stock or vegetable stock or combined stocks

2 Tblsp. Avocado oil

1 Tblsp. each fresh parsley and chives, and cilantro

salt and pepper to taste

good sprinkling of organic turmeric powder

Heat up a sauce pan on low medium heat and pour in the oil.  Add the rice, a good sprinkling of turmeric powder and saute until slightly fragrant.  Then add in the lentils, season with salt and pepper to taste.  Pour in the stock, (I started with 3 cups stock).  Stir with a fork and bring to a good simmer.  Lid on then turn down to minimum heat.  After 10 minutes, give a quick stir and determine if you will need another 1/2 cup of stock.  Lid on to finish cooking, then once cooked add to a bowl, and sprinkle on the fresh herbs.