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Soak the lentils overnight (or 1 hour before with boiling water).
Preheat the oven to 200°C.
Cut the cabbage into ¼s or ⅛s depending on the thickness of your cabbage. Mix everything for the marinade.
Place cabbage slices on a baking tray lined with baking paper. Lightly brush both sides with marinade. Leave some marinade for later. Bake for 30 minutes.
Fry the onion until golden brown (10 min).
Add the garlic and tomato paste. Stir until garlic smells more fragrant.
Drain the lentils, add it to the pan together with tomato puree, curry powder, paprika and vegetable stock. Stir and cover with the lid. Reduce the temperature to low-medium and simmer for around 20 minutes until the lentils are cooked. Mix in between and add more water if needed.
Adjust the seasoning (salt) and serve in a bowl with cabbage on top. Brush the cabbage with the remaining marinade.