Finely chop the onion and garlic. Heat olive oil in a large pot and sauté onion and garlic until translucent, about 5 minutes.

Dice the carrots and celery; add to the pot and cook for another 5–7 minutes.

Peel and cube potatoes, chop cabbage. Add to the pot with broth and bring to a gentle simmer, about 8–10 minutes.

Once simmering, reduce heat, stir in lentils, bay leaves, salt, and pepper. Simmer for 25–30 minutes.

Remove bay leaves, taste for seasoning, and stir in fresh herbs. Simmer for another 5 minutes.

Serve hot with sour cream or croutons, alongside crusty bread or pretzels.