Cabbage, Lentil and Chickpea Stew

– 2 tablespoons extra-virgin olive oil – 1 medium yellow onion small diced – 2 medium carrots diced – 2 celery stocks diced – ½ teaspoon smoked paprika or sweet paprika – 1 tablespoon fresh thyme leaves minced – 1 clove of garlic minced – 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 – 6 cups vegetable stock – 2 cups frozen spinach (you could use fresh) – 2 teaspoons gluten-free tamari soy sauce


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Cook time: 40 min

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prep Time

10 min


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This simple vegan cabbage and lentil stew recipe comes together quickly with mostly pantry ingredients. The addition of cabbage makes for a hearty and filling meal. Enjoy it with a loaf of easy to make no-knead bread and you have the most perfect meal! Be sure to have your ingredients prepped and ready before you start cooking!

What tomatoes work best for this stew? I used San Marzano plum tomatoes. If you have crushed tomatoes, use that. If you don’t have canned tomatoes and instead you have tomato paste, add a couple of tablespoons of that. If you find yourself with fresh tomatoes and no canned tomatoes or paste, go ahead and add some chopped fresh tomatoes.

How do you make chickpea, lentil and cabbage stew? I like to gather up all my ingredients and have them all out and ready to work with. The firs step is to heat up the olive oil to the pot and add the carrots, celery and onions.


Can you freeze this vegan stew? Yes, you can freeze this. Let it completely cool down and you could separate it in small freezer safe containers. Freeze for up to three months.


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