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Bring all ingredients to a boil. Reduce heat, cover, and simmer until all water is absorbed (30 to 40 minutes, depending on the brand - refer to package directions). Turn off heat, and let steam for 10 minutes
Meanwhile, heat the oil in a 4 to 5 quart Dutch oven or stock pot over medium, until shimmering. Add all of the vegetables at once, and stir well. Cover, and let cook for 10 minutes, stirring every few minutes.
When the vegetables have softened, scoot them to one side and tip in a splash of broth in the cleared area. Add the tomato paste, paprika, and a big pinch of salt to the broth, and stir well to create a fragrant paste.
Mix the tomato paste into the vegetables, and sprinkle the herbs over them.
Add the broth and bay leaf, and let the soup come up to a gentle boil (increase the heat temporarily, to help it along).
Reduce heat to medium-low, cover, and let the soup simmer for at least 15 minutes (longer, if possible).
Remove the bay leaf, and add the kale, apple grates, lemon juice, black pepper, and 1 teaspoon of salt. Stir well, and let the kale wilt for several minutes.
Taste, and adjust the flavor balance with additional lemon juice, salt and pepper.
Stir in the rice. Serve immediately.