Start by warming the olive oil in a large pot over medium heat. Add the shallot, sprinkle with a pinch of sea salt and cook for 3-4 minutes.Next, add the chopped greens and crushed red pepper (if using) then stir together. Cook for another 2-3 minutes, until the greens are slightly soft. Add the lentils to the pot along with the vegan chicken broth and water then turn heat to medium-high and bring to a boil. Cook for 30 minutes, or until lentils are tender, then turn heat to low.Squeeze the juice of two lemons into the pot and stir together. Ladle into separate bowls, serve warm and enjoy!