In a large soup pot (I used a Dutch oven), add lentils, rice, miso paste, veggie base, and 2 cups stock.
Bring to a boil and then let simmer until all liquid is evaporated.
Meanwhile, sauté all veggies (except kale and parsley) and spices in a little oil.
Once softened, add veggies to pot of lentils/rice, together with 6 cups of veggie stock and bay leaves.
Bring to boil and let simmer until rice is cooked.
Before serving, remove bay leaves and add kale, parsley, and lemon juice.