Lemon lentils and rice

Ingredients:
2 tbsp unsalted butter
1 onion, diced
¼ tsp sugar
2 garlic cloves, minced
½ cup finely diced carrot
1 bay leaf
1 tsp lemon pepper
½ tsp thyme
1 ½ tsp sea salt
1 cup brown lentils, rinsed and drained and partially cooked in simmering water or soaked in water for a few hours)
1 ½ cups jasmine rice
4 cups chicken stock
¼ cup frozen peas
2 tbsp chopped parsley
2 tbsp lemon juice
½ tsp lemon zest
¼ -1/2 cup freshly grated parmesan cheese

Instructions:
1.) In pot, melt butter.
2.) Add onion and cook for 4-5 minutes with ¼ tsp sugar.
3.) Add garlic, bay leaf and carrots. Cook 2 minutes.
4.) Add lentils. Stir to coat, around 2 minutes.
5.) Add rice, thyme, lemon pepper and salt. Stir to coat.
6.) Add stock and bring to boil. Reduce heat to medium low and cover for 15-20 minutes.
7.) When all liquid is absorbed turn heat off, add parsley, peas, parmesan, lemon juice and lemon zest. Cover pot and let sit for 5 minutes.
8.) Stir and fluff with fork. Enjoy!