Place dried lentils in a large bowl and cover with hot water and let soak overnight!
Preheat oven to 350F.
Bring a large pot filled with water 3/4 way up to a boil. wash and trim the end of the cabbage just enough to keep the cabbage in-tack. Place cabbage in boiling water and boil until soft, about 10 -12 minutes. Remove and rinse with cold water to cool off, Carefully remove cabbage layers. There should be about 15-16 layers that you will be stuffing. Save 5 or 6 of the remaining smaller layers and finely chop the remaining small heart of the cabbage.
Drain lentils and place back in bowl. Add chopped onions, rice, parsley, dried herb you are using, half of the Bombay tomato soup, 3 tbsp olive oil, 1/2 of lemon juice, chopped cabbage, salt and pepper, mix well.
Cut the thick part of the cabbage leaves before you start rolling them. Take a paring knife and cut a V-shape out of the bottom of each leaf to remove the tough rib.
Lay each cabbage leaf on a flat surface.
Add about 1/3 cup (a little more for the large leaves) of the lentil mixture into a log shape and place in the centre of a cabbage leaf. Roll the cabbage leaf around the lentil mixture. Repeat with remaining mixture and cabbage leaves and place the cabbage rolls seam side down in the baking dish. I used an 10' inch round dish but a 9x13 baking dish works as well.
Drizzle rolls with remaining 2 tbsp of oil and remaining lemon juice. Pour the vegetable stock and the remaining soup over the cabbage rolls. Lay the extra leaves of cabbage on top of the rolls.
Cover with foil and cook for 1 hour.
Turn off oven and let stand covered in oven for 15 minutes for them to absorb some of their liquid.
