Cook everything together for 20-30 minutes on low heat, covered, until the lentils are almost fully cooked.
Add in the diced tomatoes, drained and rinsed beans, shredded cabbage, sliced zucchini, salt, and herbs. Let the soup simmer for 10 minutes, uncovered, until the cabbage is soft.
Taste the soup and adjust seasonings to taste. Garnish the soup with fresh grated Parmesan and chopped parsley.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/04/18/lentil-minestrone-soup/