Riz aux Lentilles Rouges au Maïs Grillé

1.In a microwave-safe bowl, combine the rinsed red lentils, rice, water, salt, and pepper. Stir well to combine.

2.Cover the bowl with a microwave-safe lid or plate, leaving a small gap for steam to escape.

3.Microwave on high for 10 minutes. After 10 minutes, carefully remove the bowl (it will be hot), stir the mixture, and check for doneness. If the rice and lentils are not fully cooked, microwave for an additional 2-3 minutes until tender.

4.Once cooked, let the mixture sit covered for 2 minutes to absorb any remaining water.

5.Meanwhile, in a small bowl, mix the sweet soy sauce and harissa paste until well combined. Adjust seasoning to taste.

6.After the rice and lentils have rested, fold in the grilled corn kernels and grated carrot. Drizzle with the sweet soy-harissa sauce and gently mix until everything is evenly coated.

7.If desired, heat olive oil in a small pan over medium heat and toast the panko breadcrumbs until golden brown, about 2-3 minutes. Stir frequently to prevent burning.

8.Serve the rice and lentil mixture in bowls, topped with the toasted panko breadcrumbs for added crunch.