Heat oil in a large pot over medium heat. Add chopped onion and cook until translucent.
Add shredded carrot, cabbage, and cubed beets and cook for a few minutes.
Add water, vegetable stock cubes, beluga lentils, bay leaf. Bring to boil over high heat. Reduce the heat to medium-low, cover and let simmer for 20-30 minutes, or until lentils and vegetables are soft.
Stir in apple cider vinegar, taste and adjust salt and pepper.
Serve with plant-based yogurt and parsley on top.