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 times of life. Makes about 10 cups soup. 8 to 10 servings.
Servings: 8 servings
Calories: 227kcal
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped (about 2 cups)
- 2 carrots, diced
- 6 cups vegetable broth
- 1 cup black lentils
- ¾ cup red lentils
- 1 medium potato, peeled and diced
- 2 bay leaves
- 1 teaspoon dried thyme
- ¾ 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 227kcal | Carbohydrates: 34g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 940mg | Potassium: 356mg | Fiber: 11g | Sugar: 3g | Vitamin A: 2938IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 4mg