Lentils (cooked from brown) wash and soak for a couple of hours in cold water (I soaked for the night).
Onions cut into half rings.
In a saucepan, heat olive oil (sunflower) and fry onions until soft.
Chicken fillet (I cooked from the chicken thigh) cut into small pieces and put it to the onion.
Fry over medium heat until the meat is white, stirring constantly. (minutes 3).
Pour tomato juice into the pan, cover and simmer for 5 minutes.
Add the cabbage cut into strips, cover and simmer over medium heat for 10-12 minutes (until cabbage is half-cooked).
Pour hot water (broth), bring to a boil, add lentils. (pre-wash the lentils).
Season the soup with spices, salt and pepper to taste.
Cook the soup until the lentils are ready, 10-15 minutes.
Remove from heat, cover and let stand for half an hour.