Sauté Base

• 2 Tbsp olive or avocado oil (plus more for serving; if oil-free, substitute twice the amount of water)
• 1 large onion, peeled and finely chopped (~3 cups or 225 g)
• 1 medium fennel bulb, trimmed and finely chopped (~2 cups or 210 g), or substitute 2 stalks of celery
• 2 large carrots, peeled and finely chopped (~3/4 cup or 90 g)
• 1/2 tsp sea salt
• 1/2 tsp black pepper

Vegetables & Aromatics

• 6 cups green cabbage, sliced into 1/4-inch slices
• 2 cups chopped kale (curly or Lacinato), sliced into 1/4-inch slices (optional; can use more cabbage instead)
• 3 cloves garlic, minced
• 1 Tbsp fennel seeds, lightly crushed or whole
• 1 heaping tsp smoked paprika
• 1/2-1 tsp red pepper flakes (to taste)

Soup Base & Lentils

• 8 cups vegetable broth (store-bought or homemade)
• 1 medium-large yellow potato, peeled and chopped into 1/2-inch chunks (~3 cups or 300 g)
• 1 (15 oz.) can crushed tomatoes
• 3/4 cup dry green lentils

For Serving (Optional)

• Vegan parmesan cheese
• Your favorite bread such as garlic bread or focaccia