Set a large soup pot or Dutch oven on the stove over medium heat.

Add the neutral oil to the pot and let it heat until it looks loose and shiny, about 30 seconds.

Add the chopped onion and diced carrots to the pot. Cook, stirring now and then, until the onion looks soft and the carrots start to soften, 5 to 6 minutes.

Add the grated ginger and chopped garlic to the pot. Stir for 30 seconds, just until fragrant.

Put the sliced cabbage into the pot. Stir and cook until it wilts and shrinks by about half, 3 to 4 minutes.

Add the rinsed red lentils to the pot. Stir for about 15 seconds so the lentils are coated with the oil and vegetables.

Add the drained chickpeas to the pot and stir once.

Pour the water and soy sauce into the pot. Add the kosher salt and black pepper.

Raise the heat to high and bring the soup to a boil.

Once the soup boils, lower the heat so the liquid bubbles gently. Partly cover the pot with a lid.

Simmer for 12 minutes, stirring once or twice so the lentils do not settle on the bottom of the pot.

Uncover the pot and keep simmering until the lentils are very soft and the carrots are tender, 5 to 8 minutes more.