Place lentils in a small saucepan with enough water to cover them by 3-4 inches (approximately 2 ½ cups). Bring water to a boil, then reduce heat, and let the lentils simmer for 20-25 minutes, or until the lentils are tender but not mushy.
Meanwhile, whisk together olive oil, apricot preserves, apple cider vinegar, lemon juice, sea salt, and black pepper.
Place kale into a large mixing bowl, and massage about six tablespoons of the dressing into the salad with your fingers. You'll need enough dressing for the salad to be well coated and start taking on a "wilted" texture (about 5 minutes). Set aside. Allow lentils to cool and then add them, along with the cabbage, to the kale, and add another 2 Tablespoons vinaigrette. Mix with hands. Add extra dressing as needed, and season with salt and pepper to taste.
* For increased nutrition, soak lentils overnight, or 8-24 hours: Soak lentils in three times the amount of water, or enough to cover. Rinse before proceeding with recipe.