In a medium saucepan, bring 1 cup of water to a boil. Stir in rice and lentils. Reduce heat, cover and simmer for 20-30 minutes, or until rice and lentils are tender.

In a deep, wide saucepan, bring some lightly salted water to a boil. One at a time, add cabbage leaves and cook for 3 minutes or until softened. With a pair of tings, remove the cabbage from the water and transfer to a pile of paper towels to soak up any excess moisture. Repeat for the remaining cabbage leaves.

In a medium mixing bowl, combine the rice and lentil mixture, onion, tomato, parsley, dill, all of the seasonings and 2 tbsp of the tomato paste. Mix thoroughly.

Divide the filling evenly between the cabbage leaves and roll up each leaf to completely enclose the stuffing.

Place the cabbage rolls in a large skillet over medium heat and pour the remaining tomato sauce over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 30 minutes, stirring and basting with the tomato sauce often.

Serve warm and enjoy!