1. Heat the olive oil in a saucepan, add the grated cabbage, the diced potatoes and the lentils and mix in the oil for 3 minutes. Add the chopped garlic and the chili into strips and two minutes later the spices. Continue to cook for another five minutes, stirring everything to coat them well with oil.
2. Add the broth, bring to a boil and season. Simmer 20 minutes or until the lentils are cooked.
3. Stir in lemon juice and zest, check seasoning and serve.