2 small onions, chopped
1 cup uncooked lentils (they used red, I used green, since they stay more separate when you cook them)
2 1/2 cups water
1/4 cup long grain brown rice (I used short-grain), uncooked
4 cups boiling water (as needed)
1 1/2 teaspoon salt
a sprinkle of paprika and a few grains of cayenne to taste
Saute and deglaze the onions in a little water. Add 2-1/2 cups water and the lentils and rice and bring to a boil. Cook until the lentils are done (about 20 minutes) and then add more boiling water until the soup reaches the consistency you like. Cook until the rice is done (about 20 more minutes for brown rice). Add the seasoning to taste.
This soup re-heats very well. The red lentils make a split-pea-soup sort of consistency, but the green ones hold their shape and remain discrete entities, which I like.