Egyptian Spiced Lentil and Rice Bowls

Heat olive oil in a medium saucepan over medium heat.

Add rinsed lentils, rice, vegetable broth, cumin, coriander, turmeric, salt, and black pepper to the saucepan. Stir to combine.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils and rice are tender and most of the liquid has been absorbed.

Remove from heat and let stand, covered, for 5 minutes.

Fluff the lentil and rice mixture with a fork and divide into four serving bowls. Garnish with fresh chopped parsley before serving.