Combine lentils and stock in a saucepan and bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 40 to 45 minutes or until lentils are tender.

Remove the loosest, toughest outer leaves from the cabbage, and cut into 8 evenly sized wedges. Do not remove the stalk or inner core. Brush all sides evenly with 2 Tablespoons of the oil. Season with 1/4 tsp. of the salt and 1/8 tsp. of the black pepper.

Heat remaining 1 Tablespoon oil in a grill pan or cast iron skillet over medium-high. Cook cabbage wedges for 5 to 7 minutes, or until the edges are blackened and the cabbage is beginning to soften. Flip each wedge over, and cook for an additional 5 to 7 minutes. Remove the cabbage when it is beginning to wilt, but still firm in the middle. Transfer to a platter.

While cabbage cooks, place remaining 1/4 tsp. salt, 1/8 tsp. black pepper, tahini, basil, filtered water, lemon juice, maple syrup, garlic, and cumin in a blender. Blend until smooth. If sauce is too thick, add 1 additional tablespoon filtered water.

Spoon lentils over cabbage wedges. Drizzle green tahini overtop. Garnish with chopped pine nuts and fresh herbs, if desired.