pin it!
pin it!
pin it!

I love posting a hearty stew for you all on the first week of the year. Something to reset the body and mind, and to nourish the soul as well. If you have the time and space, lingering over a slow-simmering pot of goodness as it cooks is a very soothing activity.

This time of year is pretty intense on an energetic level. A new year presents the opportunity to take stock and look forward with intention. I generally take every day as it comes, but we could all probably use a grounding meal to keep us in the moment right now.

With the indulgence and perhaps excess of the holidays behind us, a simple and flavourful pot of vegetables and beans feels like a wave of relief. Big batches of stew like this one can also conveniently feed you for a few days as well. I’m not a big leftovers person, but soups and stews are different. This one has lots of greens and a deeply satisfying hint of smokiness. I love finishing this stew with tamari for that extra layer of depth. This is a trick that I employ with a lot of my recipes!

Today is also the start of Veganuary! The mission of Veganuary is to inspire and support people abstaining from animal products for the month of January. It’s an incredible opportunity to try something new with a large community of people! There are lots of great reasons to participate: new cooking adventures, a mega-dose of vegetables after the holidays, positive climate impact, as well as a sense of peace, compassion & kindness. Lots of people try Veganuary and never go back, just sayin! I did a whole Q & A about Veganuary on Instagram and saved it to my story highlights if you’d like some further guidance or information!

Whatever goals, ambitions, or guiding ideas you have in mind for 2020, I hope to support you with wholesome food inspiration through it all. Happy new year! Make some soup :)

pin it!
pin it!
pin it!


Print the recipe here!
SERVES: 8-10
I realize that I am a broken record about vegetable stock, but I always recommend making your own! I have a great, simple recipe here. I’ve also made this slightly more involved one from Bon Appetit and it’s delicious.
-I used Savoy cabbage, but regular green cabbage is great too.
-This recipe freezes well minus the kale. Just stir in chopped kale as you reheat portions of it!
-Optional delicious things to add to this soup: chili flakes to taste, chopped rosemary (1 teaspoon), 1 chopped leek, chopped new potatoes (2 medium), chopped fennel (1 bulb)

2 tablespoons avocado oil
1 medium yellow onion, small dice
2 medium carrots, diced
½ teaspoon smoked paprika
1 tablespoon fresh thyme leaves, minced
3 cloves of garlic, minced
2 tablespoons tomato paste
sea salt and ground black pepper, to taste
¾ cup French OR brown lentils, rinsed
4 cups finely chopped green cabbage, about ½ small savoy/green cabbage
1 15-oz can chickpeas, drained & rinsed (or 1 ½ cups cooked chickpeas)
1 28-oz can crushed tomatoes (I prefer fire-roasted here)
6 cups vegetable stock
2 cups chopped kale, lightly packed
2 teaspoons gluten-free tamari soy sauce
3-4 drops liquid smoke (optional)

Heat a large, heavy-bottomed pot over medium heat. Once heated, pour in the oil. Add the onions and carrots to the pot and stir. The vegetables should sizzle, but just barely. Continue to saute until the onions are very soft and starting to break down, about 5 minutes. If vegetables begin to brown too fast, lower the heat a bit.

Add the paprika, thyme, and garlic to the pot and stir until fragrant, about 1 minute. Add the tomato paste to the pot and continue to stir until the raw/tin-y flavour of the tomato paste is cooked out, about 1 minute. Season everything with salt and pepper.

Add the lentils, cabbage, and chickpeas to the pot and stir to coat in the spices and oil. Season everything again with salt and pepper. Add the crushed tomatoes and vegetable stock to the pot and stir.

Place a lid on the pot and bring the soup to a boil. Once boiling, lower the heat to a simmer, remove the lid, and cook uncovered until lentils are tender, stirring occasionally, for about 25 minutes.

Once the lentils are tender, stir in the chopped kale and bring the soup back up to a boil. Cook until kale is bright green and tender, about 1 minute. Stir in the tamari and liquid smoke (if using). Check the soup for seasoning and adjust if necessary. Serve the smoky chickpea, lentil, and cabbage soup hot!

pin it!

  • Amy Jarboe01/01/2020 - 6:57 pm

    Where are the bowls from? Also happy new year! Thanks for all your amazing recipes. They got me through the holidays!ReplyCancel

    • Laura02/01/2020 - 9:10 am

      Hi Amy,
      Thank you so much. The bowls were a random Home Goods find from a few years ago!

  • Eydie Desser03/01/2020 - 2:27 pm

    Oh my goodness! This looks so delicious. I make a cabbage soup with mustard…very light. This is perfect for the winter time. Thank you for your recipe!

    PS: I’m a big fan.ReplyCancel

  • Deborah04/01/2020 - 12:06 pm

    I made this stew yesterday and it was amazing!!! Thank you so much :)ReplyCancel

  • Charlene06/01/2020 - 9:12 pm

    Made this tonight and was amazed! So DELICIOUS! The liquid smoke is a must. So much flavour and so many veggie options to include. Thank you for this recipe!!!ReplyCancel

  • Jill12/01/2020 - 6:20 pm

    Made this last night and it was spot on…only modification was an extra can of chickpeas ReplyCancel

  • Thera12/01/2020 - 7:18 pm

    I just made this. It is so tasty! I added a few more drops of liquid smoke and stirred in some apple cider vinegar at the end. In so excited to be eating this all week and pulling some more out of the freezer in weeks to come!ReplyCancel

  • Rebecca McKenna25/01/2020 - 5:11 pm

    I made this for dinner tonight and it was delicious, always looking for hearty wholesome dishes like this especially in the winter months. I find kale such a difficult green to cook right and I will be recommending this to friends!ReplyCancel

  • Sara05/02/2020 - 9:53 am

    I’ve made this soup twice now and no doubt will make it several more times while the cold weather lasts. So hearty and wholesome! Thank you for sharing this recipe.ReplyCancel

  • Hollie13/04/2020 - 1:46 pm

    Do you think it would be a mistake to use red cabbage?ReplyCancel

    • Laura14/04/2020 - 9:20 am

      Hi Hollie,
      It will still be delicious and hearty, but the colour might be a bit off. If that doesn’t bother you, I say go ahead and use it! :)

Your email is never published or shared. Required fields are marked *