2 tablespoons extra-virgin olive oil 1 medium yellow onion small diced 2 medium carrots diced 2 celery stalks 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