Step 1

Heat the olive oil in a medium sauce pan over medium heat. Add the onion, carrots and celery along with 1 teaspoon salt and cook until vegetables are soft, about 5 minutes. Stir in the garlic for 30 seconds, then transport all of the contents into the base of a slow cooker.

Step 2

Add the basil, oregano, paprika, thyme, lentils, broth, tomatoes, kidney beans, zucchini and bay leaves and stir together. Put the lid on and cook on high for 4 hours.

Step 3

Stir the soup, then add in the dried orzo. Cook for another hour, or until the orzo is tender.

Step 4

Just before serving, stir in the kale and let sit for 5 minutes to wilt. Then stir in the parsley and lemon juice.

Step 5

Divide into bowls and top with more parsley or parmesan cheese, if desired.