Heat up the olive oil in a large heavy pot and sauté the onion with a pinch of sea salt until translucent. Add the caraway seeds and carrots and cook a few minutes.

Stir in the carrots and cabbage and sauté on medium high flame until the cabbage has wilted and starts to caramelize at the edges.

Add the tomatoes, bay leaf, dill sprigs and tomatoes to the pot and enough water to cover everything by 2 inches.

Bring to a simmer and add the lentils.

Partially cover with a lid and allow to gently simmer away for about 45 minutes until the lentils are cooked through. Adjust seasonings to your taste with the sea salt and apple cider vinegar. Serve with a drizzle of extra virgin olive oil, freshly cracked black pepper on top and garnished with some fresh parsley or dill. Have a bowl of sour cream available for garnish.