Place 1 cup rinsed lentils and 3 cups water or broth in a medium saucepan. Add the bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer. Skim any foam, cover partially, and simmer until lentils are tender but not mushy, about 20–25 minutes. Test for doneness; they should hold shape. Drain any excess liquid and discard bay leaf. Set lentils aside.

Cook rice

While lentils cook (or after, if preferred), bring 1.5 cups water or broth to a boil in a separate pot. Add the rinsed basmati rice and a pinch (about 1/4 tsp) of salt. Stir once, cover, reduce heat to low and simmer gently until water is absorbed and rice is tender, about 12–15 minutes. Remove from heat and let rest, covered, for 5–10 minutes. Fluff with a fork.

Aromatics & Spices

While lentils are finishing, heat 2 tbs oil in a large skillet or heavy pan over medium heat. Add the chopped onion and a pinch of salt; sauté until softened and translucent, about 6–8 minutes. Add grated carrot and cook 2–3 minutes more until softened. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Stir in ground cumin, ground coriander, turmeric and black pepper. Cook spices with the aromatics for 30–60 seconds to bloom their flavors, stirring constantly.

Combine & Finish

Add the cooked lentils to the skillet with the aromatics and spices. Stir to combine and heat through for 2–3 minutes. Taste and adjust seasoning with salt as needed.

Gently fold in the cooked basmati rice until evenly combined but rice grains remain separate. If mixture feels dry, add up to 2 tbs warm water or broth to loosen. Stir in 1 tbs butter (if using) and 1 tbs lemon juice (if using) to brighten flavor.

Transfer lentil rice to a serving dish. Sprinkle chopped cilantro or parsley over the top. Serve warm as a main or side.