Rinse rice and lentils thoroughly under hot water until water drains clear. Place in large soup pot, together with vegetable/miso paste, spices, and water. Bring to boil and then reduce heat to simmer.
In the meantime, in a large pan, saute all veggies with oil, seasoning with salt.
When onions are translucent, dump veggies into pot with lentils. Stir until all veggies are evenly coated.
Add vegetable broth and bring to boil. Reduce heat to simmer and cook until lentils are tender and rice is cooked.
Add frozen rice cake balls (you can find these in frozen foods aisle at a Korean grocery store) and chopped greens. Stir until rice cakes are soft and hot. Taste and add salt as needed. Serve over rice or by itself.