Have Mercy on Me Spicy Lentil Soup (With Crock Pot Instructions)

This is an adaptation of a recipe originally published in "I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands". It's a delicious curried lentil and cauliflower soup that's filling and incredibly nutritious, and it keeps beautifully for days! You can even make it ahead and freeze it. WARNING: IF YOU FOLLOW THIS RECIPE TO THE LETTER, IT IS EXTREMELY SPICY! PLEASE PLAN ACCORDINGLY!

• Ready In: 2 hrs 45 mins
• Serves: 8

Ingredients

• 1⁄4 cup extra virgin olive oil
• 1  large onion (dice half and chop the other half)
•  kosher salt, to taste
•  black pepper, to taste
• 1 -2  teaspoon crushed red pepper flakes
• 3  large celery ribs, chopped
• 3  carrots, chopped
• 2  garlic cloves (minced)
• 1  cup  chopped cauliflower
• 2  teaspoons curry powder
• 1  teaspoon cumin
• 16  ounces dry lentils
• 1 (14 1/2ounce) can vegetable broth
• 2 (14 1/2ounce) cans diced tomatoes with juice
• 8  cups water
• 2  teaspoons cayenne pepper

Directions

1. Heat 1/4 cup olive oil in a large pot over medium-low heat. Add onions, salt, pepper, and crushed red pepper, cover and simmer for 6 minutes, or until onions are clear and soft.
2. (If using the crockpot, you would now transfer the onion mixture to your crockpot, add all other dry and liquid ingredients and give it a good stir, and cook on LOW for 8 hours until the lentils are soft. If using the stovetop, please continue to step 3.).
3. Add celery, carrots, garlic, cauliflower, curry, and cumin, and stir. Cover and let simmer for 10 minutes, stirring occasionally.
4. Stir in lentils, vegetable broth and tomatoes. Cover and let simmer for another 10 minutes, stirring occasionally.
5. Add 8 cups of water and increase to high heat, and leave uncovered until it begins to boil.
6. When the soup comes to a boil, reduce heat and add cayenne pepper. Let simmer for at least 2 hours, or until lentils are soft.