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Black and Red Lentil Beer Soup | Letty's Kitchen
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Black and Red Lentil Beer Soup

Quick to make, high-in-protein, plant-based, and tasty as all get out, black and red lentil beer soup is an easy home-cooked meal for the busy time of life. Makes about 10 cups soup. 6 to 8 servings.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: Vegan, Vegetarian
Servings: 8 servings


  • 2 tablespoons olive oil
  • 1 large onion, chopped (about 2 cups)
  • 2 carrots, diced
  • 6 cups vegetable broth
  • 1 cup black lentils
  • 3/4 cup red lentils
  • 1 medium potato, peeled and diced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 3/4 teaspoon sea salt
  • Freshly ground black pepper
  • 1 (12-ounce) beer, your choice (see note)
  • 1 tablespoon apple cider vinegar
  • Chopped fresh flat leaf parsley


  • Heat the oil in the pressure cooker. (see note for regular cooking.) Stir in the onions and carrots and sauté for a few minutes. Add the vegetable broth, black and red lentils, potato, bay leaves, thyme, salt, and about 20 grinds of pepper.
  • Lock the lid in place and cook on high pressure 7 minutes. Quick release the pressure. Remove the bay leaves. Stir in the beer and simmer about 5 minutes. Stir in the vinegar. Taste, adding more salt and pepper if you think it’s needed.
  • Serve garnished with parsley.


  • If you don’t drink alcohol, substitute a N.A. beer, like O’Douls. Otherwise choose the beer you have on hand.
  • For regular stovetop cooking, cover and simmer 25 to 30 minutes, until the red lentils get soft and mushy.