You start by slicing half a head of green cabbage into thin ribbons and rinsing 1 cup of green lentils until the water runs clear. Heat 2 tablespoons of olive oil in a large skillet over medium heat, then toss in one diced yellow onion and three smashed garlic cloves. Cook until the onion softens, about five minutes, stirring so the garlic doesn’t burn. Add a teaspoon each of ground cumin and smoked paprika, stir for thirty seconds, then pour in 1½ cups of vegetable broth and the lentils. Bring to a gentle boil, cover, and let it simmer for 15 minutes. After the lentils have absorbed most of the liquid, slide in the cabbage ribbons, season with a good pinch of sea salt and a few turns of black pepper, and stir well. Lower the heat, cover again, and cook for another 10 minutes. The cabbage should wilt but still hold a bit of texture, while the lentils become tender. Taste and adjust seasoning—maybe a squeeze of lemon juice or a dash of red pepper flakes if you like heat. The result is an earthy, filling dish that feeds four and takes under 40 minutes from start to finish. Serve it hot, straight from the pan, or pack it for lunch; it keeps well and even tastes better the next day.