1. Rinse lentils in strainer until water runs through clear. Put in a soup pot along with the veggie broth and 2 cups water, bring to a boil.
2. Lower heat to a medium high simmer (steady bubbling, but not boiling). Add bay leaf, oregano, pepper, and curry powder, then cover and let cook for 25 minutes.
3. While the lentils are cooking, saute onion in olive oil untill the onions are soft (about 5-6 minutes). When the soup has cooked for 25 minutes, add the sauted onion, and the rice. Continue cooking covered for another 20 minutes. Remove bay leaf.
4. Ladle soup into four bowls, and serve each bowl with half of a lemon squeezed over soup, and fresh ground pepper, to taste.
This recipe may also be processed in a food mill to produce a creamy texture. You may also use brown rice, in which case, add the rice at the same time as the lentils.
Excellent with hot vegan bread and argula salad.