Add red wine vinegar and salt. Seal jar, shake vigorously and let sit at room temperature for 2 hours. Transfer to the refrigerator to chill for at least 2 hours.
Make the lentil patties:
In a medium fry pan, heat 1 teaspoon olive oil over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 3 minutes. Add carrot and cook for 1 minute. Remove from heat and set aside.
Combine the lentils, tahini, cumin, pepper and salt in a food processor. Pulse until coarsely chopped. Add onion and carrot mixture and cilantro and pulse a few times until well combined.
Form lentil mixture into 8 patties (about 2 tablespoons each).
Heat remaining 1 tablespoon olive oil in a fry pan over medium-high heat. Add lentil patties to pan and cook for 3-4 minutes on each side until lightly browned.
Serve with pickled cabbage.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/lentil-patties-pickled-cabbage/