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Heat the oven to 450 degrees. On a sheet pan, toss the cabbage with the olive oil, salt and pepper. Spread in a single layer and roast, stirring halfway through, until various shades of browned, from golden in parts to nearly burnt in others, 25 to 30 minutes.
(Elizabeth added this.) Sauté the onion, garlic, carrot, red-pepper flakes, and herbs. Then deglaze the pan with wine before adding the rest of the ingredients.
In a large pot, combine the water, lentils, onion, carrot, garlic, soy sauce, red-pepper flakes, thyme and Parmesan rind. Partially cover and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the lentils and vegetables are tender, 15 to 20 minutes; season to taste with salt.
Divide the cabbage among bowls, then pour over the lentils and broth. Top with grated Parmesan, more red-pepper flakes and a drizzle of olive oil.