Red Lentil "Soup" and Brown Rice Pilaf

On two separate occasions I have tried to make red lentil soup, but both times I end up with not enough soupiness. 

But both times the dish was so enjoyed by everyone that it doesn't seem to matter.  I made it last night where it was eaten by vegetarians and carnivores alike.  It's 100% healthy, involves very few ingredients, and is one of the easiest things in the world to make. 

First thing you'll want to start is your pilaf, as this takes a bit longer to cook.  Here's what you'll do for 4-6 people.  Reduce the recipe if you're just cooking for yourself; or make it all, and have some tomorrow (I prefer this method as it means I won't have to cook one meal the next day).

Basic Brown Rice Pilaf
-2 cups brown basmati rice (long grain)
-Olive oil
-1/2 a white or yellow onion, chopped
-1 or 2 stalks of celery, chopped
-Sea salt
-Black pepper
-Flat leaf parsley
(To move this recipe from basic to fancy, you can add pine nuts and currants.  I keep it simple as we will be putting a flavorful dish on top). 

Measure your rice into a sieve/strainer and rinse.  Heat the oil in a pan deep enough to hold about four cups of rice.  Add your onion and celery and saute until both have become soft and translucent.  Then put in your salt and pepper, to taste.  Now put in all your rice, and stir it very well.  You want the rice to absorb the oil and to become well coated in the flavors.  You should mix it around for about 2-3 minutes.  Now add 4 cups of water.  (1 cup rice = 2 cups water; 2 cups rice = 4 cups water, and so on).  Stir once, then turn the flame to high to let it come to a boil.  Once it is boiling, bring the heat to low, cover it, and let it simmer for 40 minutes. 

In the mean time, you can start your lentils.
Red Lentil "Soup"
-Olive oil OR very high quality coconut oil**
-1/2 a white or yellow onion, chopped
-1 organic carrot (optional), chopped
-1 tsp cumin
-1 tsp coriander
-Sea salt
-Black pepper
-2 cups dried red lentils
-1 large container (32 ounces / 4 cups) of Imagine Low Sodium Vegetable Broth (You can buy this at Whole Foods or Sprouts.  If you can't find this one, just make sure it's an organic, low sodium broth.  This one is extremely high quality which means your soup will be of a high quality as well.)

(Replace salt and pepper with allspice if you have it.)
**Post on coconut oil to follow

In a heavy-bottomed pot, heat a few teaspoons of olive or coconut oil on medium heat.  The coconut oil will not make your soup taste coconut-y.  Instead it will give it a wonderful flavor, and coconut is most appropriate here as many Indian recipes contain coconut milk and the like. 

Place your chopped onion and carrot in the pot, and stir for about five minutes until the onion is translucent.  Now add all your spices: the cumin, the coriander, salt, and pepper (or allspice).  Note: if the spices are getting stuck to the bottom of the pan, you don't have enough oil.  Make sure there is plenty oil to coat all of your ingredients.

Place your red lentils in a sieve or small-holed strainer and rinse them.  Do this now rather than earlier because your lentils will start clumping together if you do this too early.  Once the spices and oil have thoroughly coated the onion and carrot, add in your two cups of rinsed lentils and stir very well.  Coat the lentils with the spices and make sure everything is mixed together evenly. 

Now add in your four cups of vegetable broth.  If you are using the Imagine brand, this will be the entire 32-ounce box.  Stir everything around so your lentils do not stick to the bottom of the pan.

Now bring the flame to high and let the soup boil.  Once it starts to boil, turn it down to a simmer, and let it cook for 30 minutes with a lid on, but partially opened. 

Stir occasionally.  Once your thirty minutes are up, open the lid and you'll have a very thick, rather un-soupy dish of delicious lentils to place on top of your pilaf.