Here’s another crockpot recipe that’s delicious and easy to make. This is one of my Purge Week recipes, so use whatever you have in your refrigerator. Just add lentils and kale greens.

Ingredients:

• 1 summer squash
• 1 zucchini
• 2 carrots (peeled and cubed)
• 1 red bell pepper
• 1 cup of red lentils
• 3/4 cup of green lentils
• 1 chopped onion
• 3 cloves of garlic
• 1 Edward & Sons veggie broth cube
• 4 cups of vegetable broth
• 2 cups of water
• Celtic sea salt
• ground pepper
• parsley
• Mrs. Dash seasoning
• rosemary
• turmeric (health benefits)
• sea kelp (provides iodine)
• 2 Jamacain allspice balls
• cumin (to taste)
• kale greens (2 cups)
• 1 lemon
• Parmesan cheese for a topping (optional)

Put all the ingredients (except the kale and lemon) in the crockpot and let it cook on high for four hours.  When it’s done, take about 4 cups of the soup and pulse in blender and add it back to the crockpot. Now mix in the kale and the juice of the lemon. For a twist, you can serve with parmesan cheese on top, but it’s delicious all by itself.