1. Let the lentils soak for a couple of hours.
2. Cook the lentils in plenty of water until soft.
3. Cook the rice with 4 fl oz of water, over medium-low heat.
4. To make the sauce, blend the cashews, onion, garlic, salt and yeast in a blender.
5. Add the oil, mustard, a little sriracha (if you prefer it spicy), basil, 4 fl oz of water, and blend well until you get a homogeneous consistency.
6. Set aside, peel and grate the carrot.
7. Chop the lettuce, bell pepper, tomatoes and onion.
8. Place the rice, vegetables, lentils and dressing in a bowl.
9. Integrates very well.