Rinse the red lentils under cold water until the liquid runs clear. While they drain, chop the green cabbage, mince the garlic and ginger, and dice the onion.

In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and ginger. Sauté for about 5 minutes until the onion is soft and fragrant.

Stir in the turmeric, cumin, and coriander. Cook for an additional 2 minutes, allowing the spices to bloom.

Add the chopped cabbage and rinsed lentils into the pot, stirring to coat with the spices.

Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.

Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes until the lentils and cabbage are tender.

Garnish with fresh cilantro just before serving.