Have Mercy on Me Spicy Lentil Soup with Crock Pot Instructions
Warm up your soul with the bold and fiery flavors of "Have Mercy on Me Spicy Lentil Soup," a deeply satisfying and nutrient-packed recipe perfect for cozy nights. This easy crock pot recipe combines protein-rich red lentils with a medley of aromatic spices—ground cumin, smoked paprika, and cayenne pepper—for a smoky, spicy kick that will tantalize your taste buds. A touch of creamy coconut milk balances the heat, while fresh spinach adds a nutritious burst of color. With just 15 minutes of prep and a slow-cook time that allows the flavors to marry beautifully, this vegan lentil soup is perfect for meal prep or feeding a crowd. Serve with a wedge of lemon for a bright, citrusy finish and a sprinkle of fresh cilantro for a garnish that elevates every bite.
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Recipe Information
Ingredients
- 2 cups Dry red lentils
- 1 large Yellow onion, diced
- 2 medium Carrots, diced
- 2 large Celery stalks, diced
- 4 cloves Garlic cloves, minced
- 14.5 ounces Diced tomatoes (canned, with juices)
- 6 cups Vegetable broth
- 1 cup Coconut milk
- 2 teaspoons Ground cumin
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground coriander
- 1 teaspoon Red pepper flakes
- 1 teaspoon Cayenne pepper
- 1.5 teaspoons Salt
- 0.5 teaspoons Freshly ground black pepper
- 2 cups Fresh spinach
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
- 1 large Lemon, cut into wedges (for serving)
Instructions
Rinse the dry red lentils thoroughly under cold running water until the water runs clear. Set aside.
In a crock pot (6-quart or larger), combine the diced onion, carrots, celery, garlic, and canned diced tomatoes with their juices.
Add the rinsed red lentils, vegetable broth, coconut milk, ground cumin, smoked paprika, ground coriander, red pepper flakes, cayenne pepper, salt, and black pepper to the crock pot. Stir to combine.
Secure the lid on the crock pot and cook on LOW for 6-7 hours, or HIGH for 3-4 hours, until the lentils are tender and the soup has thickened.
Fifteen minutes before serving, add the fresh spinach to the crock pot and stir it into the soup. Allow it to wilt completely.
Taste the soup and adjust seasonings as needed, adding additional salt or cayenne pepper for more heat, if desired.
Ladle the soup into bowls and garnish with chopped fresh cilantro, if desired.
Serve with a wedge of lemon for squeezing on top to enhance the flavors.
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7954 mg | 346% | |
| Total Carbohydrate | 429.7 g | 156% | |
| Dietary Fiber | 81.4 g | 291% | |
| Total Sugars | 75.8 g | ||
| Protein | 142.4 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 810 mg | 62% | |
| Iron | 48.4 mg | 269% | |
| Potassium | 9005 mg | 192% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
