Get my newest recipe via email:

Black and Red Lentil Beer Soup (Instant Pot or Stove-top) (Vegan)

This black and red lentil beer soup is quick to make, high-in-protein, plant-based, and tasty as all get out—an easy home-cooked meal for this busy time of year. This recipe first appeared on Pressure Cooking Today, where I’m a contributor.

Black and Red Lentil Beer Soup | Letty's Kitchen

I’ve been making this hearty vegetarian soup, with variations here and there, since I was old enough to drink beer. (Not that that would have stopped me from pouring beer in my soup.) Around that same time I bought my first pressure cooker, so I’m pretty sure I’ve always used a pressure cooker for lentil beer soup.

At the top of a tattered yellowed page in one of my old recipe journals, I scribbled Lentil Wunderbar Soup. In those days I didn’t think to note where a recipe came from—so if you have a clue, please write. What I do know is wunderbar in German means wonderful, marvelous.

Black and Red Lentil Beer Soup | Letty's Kitchen

Back in the day, there were only regular brown lentils that cook into soft mushy rustic soup; now we can easily find a variety of lens-shaped beans. In this black and red lentil beer soup, the black lentils stay chewy and yet soft, while the red lentils melt and disappear into the broth.

Flavor-wise, a spoonful of vinegar balances the red lentil and carrot sweetness, for classic German sweet and sour punch. Beer, like it does with people, adds character and other flavorful features. Wunderbar!

Black and Red Lentil Beer Soup notes:

  • To increase awareness of the highly nutritious lentils and their bean cousins, the United Nations declared 2016 the Year of the Pulse. At the first of the year, I pledged to showcase a pulse every month. January, February, March, April, June, October, check, got ‘em–the other 5 months, nary a pulse. Just in time to celebrate winter solstice, a perfect excuse for warming soup, I give you December’s black and red lentil beer soup!
  • Use whatever beer you have in the fridge. This time I choose a nutty malty brown ale, but I’ve used lighter beers before, even PBR. We’re looking to add caramel malty notes so if you don’t drink beer, substitute a non-alcohol beer, like O’Douls.

Wishing you a fabulous week–get in the kitchen and cook something festive!

Thanks for reading. Get the latest recipe posts by email—subscribe here.

Are you following me on Facebook?
I just might be addicted to Instagram!
Check out recipes I Saved on Pinterest this week.
PS If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!


  • I’ve been waiting for you to post this. So delicious. Reply · 21 December, 2016

    • Thanks Kelley! Loved sharing it with you! Reply · 24 December, 2016

  • Just made the Black and Red Lentil Beer Soup and it is wonderful! I love the slightly out of norm but totally delicious taste. This is going to be a staple for me this winter. Thanks! Reply · 28 December, 2016

    • Thanks Katie–I’m so glad you liked it. It’s one of my favorites! Reply · 29 December, 2016

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.