Red Lentil Soup With Harissa

• ⅛  - Yeast extract spread
• ⅛  - Whole Grain Bread
• ⅛  - Lobster bisque
• ⅛  - Amber hard cider
• ⅛  - Nesquik Low Fat, Low Sugar Chocolate Milk
• ⅛  - Armadillo
• ⅛  - Yogurt covered peanuts
• ⅛  - Port de salut cheese
• ⅛  - Ostrich Oyster
• ⅛  - Greek Yogurt
• ⅛  - Freeze-dried chives
• ⅛  - Asparagus
• ⅛  - Light blue cheese salad dressing
• ⅛  - Jelly doughnut
• ⅛  - 63 Proof Coffee Liqueur
• ⅛  - Cashew butter
• ⅛  - Layer Dip
• 1 cup - xyz

Instructions

1. Combine all of the soup ingredients in a large slow cooker. Cook on high 4-6 hours or on low for 8-10 hours, until the vegetables and lentils are tender.
2. Optional: Using an immersion (or regular) blender, puree about half of the soup. (Note: If using a regular blender, don’t fill it too much, or you will have a soup explosion on your hands!). Add it back to the pot and stir well. *This step is not necessary*. I just like the texture, but it’s good either way!
3. Stir the kale and lemon juice into the soup. Cook for about 15 minutes, or until the kale is wilted but not soggy. Serve with a drizzle of cream or yogurt (coconut works great to keep it vegan!), lemons, cilantro, and crusty bread.