To make the lentils, place the water and lentils into a 3- or 4-quart pot and bring to a boil. Cover, reduce the heat, and simmer for 20 to 25 minutes, or until the lentils are tender. Once the lentils are cooked, drain in a fine-mesh strainer To make the rice, place the rice, water, and sea salt into a small pot and bring to a boil. Reduce the heat to low and cook, covered, for about 45 minutes. Remove from the heat and let stand at least 20 minutes. Transfer the lentils and rice to a large serving bowl and add the carrots, tomatoes, olives, parsley, green onions, and basil.
To cook the rice, place the rice, water, and sea salt in a 2-quart pot with a tight-fitting lid and bring to a boil. Reduce the heat and simmer for about 40 minutes. Remove the pot from the heat and let the rice stand and cool for about 30 minutes. To make the pine nut mixture, heat the olive oil in an 11- or 12-inch skillet over medium heat. Add the pine nuts and green onions and sauté for a minute or two until the pine nuts begin to change color. Quickly add the currants and spinach and continue to cook, stirring. Add the rice and gently stir the mixture to combine. Add the oregano, pepper, lemon juice, and sea salt and stir to evenly coat. Remove from the heat and serve.
Heat the olive oil in a 3-quart pot over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes. Add the sea salt, cumin, chili powder, jalapeño pepper, and bell pepper, stir, and sauté for 2 minutes more. Stir in the rice, water, and tomato sauce or paste and bring to a boil. Reduce the heat to low and simmer, covered, until all of the liquid has been absorbed, about 50 minutes.
To make the cashew-vegetable mixture, heat the coconut oil in an 11- or 12-inch skillet, preferably cast iron, over medium heat. Add the green onions and cashews and cook, stirring frequently, for a minute or two, or until the cashews are lightly toasted. Add the garlic and pepper and cook for about 30 seconds more, stirring. Add the raisins and stir to coat with oil. Add the cooked rice and continue cooking and stirring. Add more coconut oil if needed. Add the chopped tomato, sugar, and tamari and cook a few minutes more, continuing to stir. Remove from the heat and stir in the fresh cilantro.