Peel and finely slice the onions. Peel and grate the carrot and garlic.

Pour 1 tbsp olive oil into a large pan and set over a medium-high heat. Tip in the onions and fry for 10 mins, stirring from time to time, till golden and slightly caramelised. Scoop them out of the pan and into a bowl.

Add another 1 tbsp oil to the pan and add the carrot, garlic, 1 tsp each turmeric and cinnamon and 1 tbsp sugar. Reduce the heat to medium and fry for 2-3 mins, stirring frequently.

While the carrot fries, rinse the rice under cold water. Tip it into the pan with the spiced carrot. Pour in 150ml boiling water, add a pinch of salt and pop on a lid. Bring to the boil, then reduce to a simmer and gently cook for 8 mins. Take off the heat and set aside for 5 mins to steam in the pan.

While the rice cooks, trim the ends off the short cucumber and peel it. Use a sharp knife to thinly slice it on the angle. Place in a bowl.

Set a small pan over a medium heat. When hot, tip in 1 tbsp cumin seeds and dry fry for 2 mins till fragrant and lightly toasted. Tip into a mortar and crush with a pestle (or use a small bowl and a jam jar to crush them). Sprinkle over the cucumber, and squeeze in the juice from the orange. Add a pinch of salt and pepper and 1 tbsp olive oil. Stir to mix. Set aside.

Drain and rinse the lentils. When the rice has cooked, including sitting off the heat, fold in the lentils along with the spinach, the caramelised onions and a pinch of salt and pepper. Bring to a low-medium heat and stir continuously for 2-3 mins till the spinach wilts and the lentils warm through. Cover to keep warm and set aside.

Heat a heavy griddle or frying pan over a high heat for 2 mins till really hot. Trim the woody ends off the asparagus and toss the spears with 1 tsp olive oil. Tumble the spears into the pan and fry for 2 mins on each side till lightly charred.

Spoon the Lebanese rice and lentils onto 2 warm plates and top with the griddled asparagus. Serve with the cucumber salad on the side.