Lentil and Rice Bowl with Green Harissa Sauce (Majudara-Inspired)

Ingredients

• 1 cup(s) uncooked brown lentils (7 oz, rinsed)
• 1 cup(s) uncooked rice (6.5 oz, rinsed)
• 3 cups(s) water
• 1 tablespoon(s) olive oil
• 1 yellow onion (finely chopped)
• 4 clove(s) garlic (minced)
• 1 tablespoon(s) fresh parsley (chopped)
• 1 tablespoon(s) fresh cilantro (chopped)
• 1 lemon (zested)
• 1 teaspoon(s) cumin
• 1 teaspoon(s) ground allspice
• 1 teaspoon(s) ground cinnamon
• 1/3 teaspoon(s) turmeric
• 1 ½ teaspoon(s) salt
• 1 cup(s) fresh parsley leaves
• 1 cup(s) fresh cilantro leaves
• 2 clove(s) garlic
• 1 jalapeño (sliced (adjust for heat preference))
• 1 teaspoon(s) smoked paprika
• 1 teaspoon(s) ground cumin
• ½ teaspoon(s) salt
• 2 tablespoon(s) olive oil
• 1 teaspoon(s) apple cider vinegar
• 1 cup(s) silken tofu (8.5 oz (or sub plain vegan yogurt))
• 1 cup(s) cherry tomatoes (halved)
• 1 avocado (diced)
• 2 tablespoon(s) roasted pine nuts ((or sub sunflower seeds or sliced almonds))