Preheat the grill.
In the small mixing bowl combine 2 tsp of olive oil, lemon juice and salt.
Brush all the sides of cabbage wages with mixture and place them on the grill.
Turn the cabbage from side to side occasionally until the cabbage is charred and the center is tender.
Meanwhile, in the medium pot combine lentil and broth or water, add thyme and bay leave and bring it to boil.
Lower the heat and simmer the lentil for about 25 minutes until its tender.
When lentil is done mix it with the lemon juice.
For the sauce, add olive oil, balsamic vinegar, mustard, maple syrup and salt to the mason jar.
Close the lid and shake well.
Remove cabbage from the grill.
Place some beluga lentil on the plate, top it with a wedge of cabbage, drizzle it with sauce and fresh thyme leaves.
Serve immediately and enjoy!
