Rinse rice and lentils, drain and set aside.
Heat oil and butter in a large frying pan and add onion and garlic, cooking for several minutes until tender. Add lemon rind.
Stir in rice and lentils and add hot stock 1 cup at a time, continuing to stir occasionally for 15 minutes over a low heat, until all stock is absorbed and rice and lentils are tender.
Fold in the peas and parmesan and continue to cook for a further 4-5 minutes.
When serving, fold in rocket, season well and garnish with additional rocket, parmesan, basil leaves, tomatoes, squeeze of lemon and a good drizzle of olive oil.