Bring the long-grain rice to a boil in salted water and then swell over medium heat with the lid closed for about half an hour. Rinse in a colander until cooled and drain well. Cook the lentils in boiling salted water for 8 minutes, drain. Peel and chop the onion. In a salad bowl, mix the juice of one lemon with oil, curry, salt, paradeis pulp and pepper. Add the long grain rice, lentils and onion, mix and leave for 15 minutes. Dice the feta cheese. Pluck the basil, cut into strips and stir in with the feta.