Mexican Lentil Bowl with Rice, Salsa and Avocado

• 140 g Dried green lentils
• 150 g Basmati rice
• 1 medium Yellow onion
• 2 cloves Garlic
• 2 medium Tomato, ripe
• 15 g Fresh coriander
• 1 large Lime
• 1 tsp Ground cumin
• 2 tbsp Olive oil
• 240 g Canned black beans
• 160 g Sweet corn kernels
• 1 large Avocado, ripe

1. Rinse the lentils, then tip into a saucepan and cover with plenty of water. Bring to the boil, then simmer for 18 to 22 minutes until tender but still holding their shape. Drain well in a colander and set aside.
2. Meanwhile, rinse the rice until the water runs mostly clear. Cook in a pot of boiling water for 10 to 12 minutes until tender, then drain and cover to keep warm. Fluff with a fork before serving.
3. Finely dice the onion, crush the garlic, dice the tomatoes, and roughly chop the coriander. In a bowl, mix the tomatoes with half the onion, half the coriander, and a squeeze of lime juice for a quick salsa. Taste and adjust with more lime juice if you like it sharper.
4. In the same bowl, whisk the remaining lime juice with the ground cumin and olive oil to make a dressing. Stir the warm lentils through the dressing with the remaining onion and garlic so they soak up the flavour. Leave for 2 minutes for the garlic to mellow slightly.
5. Drain and rinse the black beans, then warm them with the sweetcorn in a small saucepan over a low heat for 3 to 4 minutes, just until hot. Halve, stone and slice the avocado. Divide the rice between two bowls, spoon over the dressed lentils, then top with the salsa, beans, sweetcorn, avocado, and the remaining coriander.

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