Heat 2 tablespoons coconut oil in large saucepan; add diced onion and 4 minced garlic cloves.
Add lentils, 4 sliced carrots, 4 sliced celery sticks, 1 teaspoon thyme, 1 teaspoon cumin, ½ teaspoon crushed red pepper flakes, 2 teaspoons of salt and 6 cups of water.
Bring to a boil then partially cover pot and simmer for 20-30 min.
Once the carrot is soft add 5 cups chopped kale and ½ chopped parsley to lentil mixture and stir. Turn off heat, kale and parsley will get softer and brighter in about 2-5 minutes.
(optional) Transfer about half of the soup to high-speed blender and blend. Add blended half of soup to saucepan, stir and serve.
Notes: If you’re not a “spiced-up” fan, skip the crushed red pepper flakes.
Recipe by Marissa Rodriguez Lifestyle at https://marissarodriguez.com/vegan-lentil-soup-parsley-kale/