Pirincli Yesil Mercimek Salatasi (Turkish lentil and rice salad) (vegan)

This lovely Turkish salad can work both as a side dish and as a main. Frankly, it's so good on its own that I'd gladly have this anytime of the day. It's one of my go-to's when looking for a fast comfort food. 
Recipe source: here.

Last year: nothing
Two years ago: nothing
Three years ago: nothing
Four years ago: Brændende kærlighed ("Burning love") (Danish).
Five years ago: Gorgonzola and white wine potato gratin. 
Six years ago: Prosciutto, chile and onion pizza.
Seven years ago: Raw winter salad in preserved peaches (Romanian).
Eight years ago: Smoked salmon on lemon-herb butter toast.





Ingredients (serves 2):

• 1 cup green or brown lentils, cooked and cooled
• 1/2 cup of rice, cooked and cooled
• 1 large onion, chopped
• 4 tablespoons extra virgin olive oil, divided
• 1 big carrot, grated
• 2-3 green onions, chopped
• 1 bunch of fresh parsley, chopped
• juice from one lemon
• salt and pepper to taste
• 1/2 cup of corn (optional; I didn't use any)

Boil the rice and prepare the lentils (I use lentils from the can). Put them both in a large salad bowl.

Heat 2 tablespoons of the oil in a deep pan and add the chopped onion and grated carrot to it. Fry and stir until softened and light golden:

Add the onion-carrot mixture to the main salad bowl. Also add the green onions, chopped (only the green parts), and the remaining 2 tablespoons olive oil, and the lemon juice. Mix well. Add the chopped parsley.

Also add the corn, if you're using. Mix well and season with salt and pepper to taste. It's done, dig in! :)