Soak beans in 1 litre of water overnight. Rinse and drain.
Heat oil in a large pot and fry carrots, onion and garlic.
Stir in the stock, dried herbs, lentils and beans.
Bring to the boil and reduce the heat. Simmer with a lid for 1½-2 hours or until the beans are tender.
Add tomatoes, tomato paste and cabbage and simmer for another 15 minutes. Stir in the parsley, sugar and salt.
Season with lemon juice and pepper.Tip
Only add the tomatoes after the beans are cooked, otherwise they will prevent the beans from softening.