Place the porcini in a bowl. Scoop out 2 C (472g) of that very hot water for the cabbage and pour over the porcini mushroom, put a lid over them and rehydrate 30 minutes. Strain, reserving the soaking liquid. Squeeze out as much soaking liquid from the mushrooms as possible. Rough chop the mushrooms and set aside.
In a small sauce pot bring 1 1/2 C (454g) of water to a boil. Add 1/4 tsp salt, bay-leaf, lentils and rice. Turn heat to low, put a lid on the pot and cook for about 40 minutes, or until rice and lentils are tender. The lentils will cook faster than the rice, but this is okay for our application.
In a nonstick saute pan add two Tbs of olive oil, heat until shimmering then add all the mushrooms. Give them a good stir then let them cook for about 2 minutes at a time before stirring again. We want to get a good sear on the mushrooms. Cook for about 13-14 minutes. Add the shallots about 3 minutes before the mushrooms are done.
In a food processor, add the mushroom mixture, bread crumbs, 1 tsp of tomato paste, 1/2 tsp salt and fresh thyme leaves from about 7 stems. Pulse about 4 times, scrape down bowl and pulse again a few more times so that mixture comes together but is not pasty.
When lentils and rice are done, scoop the mushroom mixture into the saucepot the rice and lentils were cooked in (space permitting). Add about 1/2 tsp of ground black pepper. Stir well to combine and taste for seasoning adjustment. Set aside.