Lentil Tumeric Slow-Cooker Soup

Steps

1. Combine bases: In a 6-8 qt crock pot, add lentils, shallot or onion, garlic, ginger, coconut oil, salt, turmeric, crushed red pepper, and water. Stir gently until well combined
2. Cook in crock pot: Cook on low for 4 1/2 hours**
3. Cook remaining ingredients: Shake coconut milk can vigerously, then add to crock pot, along with the frozen greens. Stir until coconut milk is well combined and free of chunks. Continue to let cook on low for 30 more minutes.
4. Serve with optional chili oil on top.