Lentil Pilaf

Method

1. Rinse the 50 g of green lentils and simmer them in salted water for approximately 18 minutes until just tender but still holding their shape, then drain and set aside.
2. While the lentils cook, melt 1 tablespoon of butter in a wide skillet over medium-high heat and add the 300 g of cauliflower rice, stirring frequently for about 6 minutes until lightly golden and any excess moisture has evaporated.
3. Push the cauliflower rice to the edges of the skillet, add the remaining 1 tablespoon of butter to the center, and stir in the caramelized onion, allowing it to warm through and meld with the butter for about 2 minutes.
4. Fold the drained green lentils into the skillet, combining them thoroughly with the cauliflower rice and caramelized onion over medium heat for a final 4 minutes so the flavors marry together.
5. Taste and adjust seasoning with salt before removing the pilaf from the heat and allowing it to rest in the pan for 2 minutes, which helps the texture settle in the traditional Turkish pilaf style.
6. Serve the pilaf hot, portioned into 3 servings, ideally in a shallow bowl to preserve the delicate texture of the cauliflower rice.