In a large pot over medium-high heat, add the water, onion, oregano, basil, paprika and sea salt. Stir, cover, and let cook for 5-6 minutes. If mixture is sticking, add another splash of water. Remove the cover, and add the lentils, water (starting with 3 cups), and bay leaves. Bring to a boil, then cover and reduce heat to low. Cook for about 30 minutes, then add the bell pepper, rice, tomato paste, vinegar, and maple syrup. Return cover and cook for another 5 minutes or until the lentils are fully cooked through. If lentils are still firm, add the remaining water and let cook another 5-10 minutes. Once cooked through, stir in corn kernels (let heat through for a couple of minutes if frozen corn kernels). Taste, season with additional salt or pepper as desired, and serve.
