In a large pot over medium heat, add olive oil. Sauté the chopped onion until translucent, about 5 minutes.

Stir in the minced garlic, ground cumin, and smoked paprika. Cook for another minute until fragrant.

Add the sliced cabbage and rinsed lentils to the pot. Mix well.

Add the vegetable broth, covering the mixture by an inch. Bring it to a simmer, then reduce heat to low and cover. Cook for about 30 minutes, or until the lentils are tender.

Check for doneness and add salt and pepper as needed before serving warm.