Add carrots, celery, potatoes, onion, garlic, lentils, vegetable broth and spices in your Crock Pot. Cook on high for 5 hours.
Remove 4 cups of soup from the Crock Pot and place in a blender along with the oil. Blend, then add back to the Crock Pot. Turn off the heat. Stir in the kale and parsley. Wait until the kale has wilted then serve!
Recipe Notes
Nutrition Information (1/6 of the recipe): 199 Calories, 7 grams Fat, 27 g Carbs, 6 grams Protein
