Lentil and rice pilaf with tender carrots

Pick over the lentils to remove any small stones or debris, then rinse them under cool water until the water runs clear. Place the lentils in a bowl, cover with cold water, and set aside to soak for 10 minutes. When ready to cook, drain and set aside.

Rinse the white rice under cool water in a fine-mesh sieve until the water is nearly clear, then drain well and set aside alongside the lentils.

Warm the olive oil in a small saucepan over gentle heat. Add the diced onion and cook, stirring occasionally with a wooden spoon, for 5 to 6 minutes until the onion is very soft and translucent but not browned. Asunción prefers a low, patient heat.

Add the minced garlic and cook for another minute, just until fragrant.

Add the rinsed white rice directly to the pan and stir it into the softened onion and garlic. Let it toast gently in the oil for about 2 minutes, stirring, until each grain is coated and looks slightly translucent at the edges.

Sprinkle the turmeric and white pepper over the rice and stir to distribute evenly. This will give the pilaf its beautiful golden colour.

Pour in the measured water or light broth, add the salt, and stir once to combine everything. The liquid should be about one and a half cups. Taste it — it should be gently seasoned, a little more salty than you would normally like, because the rice and lentils will absorb it as they cook.

Bring everything to a gentle boil over medium heat, then immediately reduce the heat to its lowest setting. Nestle the diced carrot on top of the rice in an even layer — do not stir it in.

Cover the pan tightly with a lid and let it cook undisturbed for 18 to 20 minutes. Do not lift the lid while it simmers. The steam trapped inside will gently cook the carrots and the rice and lentils together without any need for stirring.

After 20 minutes, remove the pan from the heat and let it rest, still covered, for 5 minutes. This allows the pilaf to settle and any remaining liquid to be fully absorbed.

Remove the lid and fluff the pilaf gently with a fork, folding the tender carrot pieces and the golden rice and lentils together. Taste and adjust salt if needed.

Plate a neat portion onto a white bowl or shallow dish. Squeeze a small amount of lemon juice over the top — just a gentle brightness, nothing sharp. If you wish, drizzle the barest thread of olive oil across the surface for a little shine.