• 2 Tbsp olive or avocado oil (plus more for serving // if oil-free, sub twice the amount of water)
• 1 large onion, peeled and finely chopped (1 large onion yields ~ 3 cups or 225 g)
• 1 medium fennel bulb, trimmed and finely chopped (or sub 2 stalks of celery // 1 medium fennel bulb yields ~ 2 cups chopped or 210 g)
• 2 large carrots, peeled and finely chopped (2 large carrots yield ~3/4 cup or 90 g)
• 1/2 tsp each Sea salt and black pepper
• 6 cups green cabbage, sliced into 1/4-inch slices
• 2 cups chopped kale (curly or Lacinato), sliced into 1/4-inch slices (or use more cabbage — we like the added color and texture of the kale)
• 3 cloves garlic, minced
• 1 Tbsp fennel seeds, crushed lightly in a mortar & pestle or spice grinder (or leave whole)
• 1 heaping tsp smoked paprika
• 1/2-1 tsp red pepper flakes (to taste)
• 8 cups vegetable broth (or store-bought)
• 1 medium-large yellow potato, peeled and chopped into 1/2-inch chunks (1 potato yields ~3 cups or 300g)
• 1 (15 oz.) can crushed tomatoes
• 3/4 cup dry green lentils

FOR SERVING optional

• Vegan Parmesan Cheese
• Your favorite bread (we love garlic bread or focaccia)