Photo: John Autry; Styling: Cindy Barr
Total Time
1 Hour 20 Mins
Yield
4 servings (serving size: about 1 1/3 cups)

How to Make It

Step 1

Heat oil in a Dutch oven over medium-high heat. Add leek to pan; sauté 2 minutes. Add broth, 1 cup water, and beer; bring to a boil. Add chopped carrot and next 8 ingredients (through bay leaves); return to a boil. Cover, reduce heat, and simmer for 15 minutes. Stir in lentils; cover and cook 30 minutes. Discard bay leaves.

Step 2

Place 1 1/2 cups broth mixture in a blender. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan, and stir in salt. Return mixture to a boil; cover, reduce heat, and simmer 10 minutes or until thoroughly heated, stirring occasionally.

Ratings & Reviews

Ankeneyr's Review

kelgor
September 29, 2013
I LOVE this soup and can't stand to see it get an average of only 3 stars. Fresh herbs are essential to the flavor. I appreciate the feedback that topping it with Parmesan is good, I never would have thought of that. But honestly it doesn't even need it. Just keep it healthy (and vegan!) and delicious!!!

mollydollyk's Review

sharonn
April 24, 2013
N/A

Cookhusband's Review

SamanthaN
January 12, 2013
N/A

twentiethave's Review

Ltoeat
January 18, 2012
Wow! This is one of my favorite soup recipes. I do puree half of it and add some paresan rinds to round out the flavor. It's also wonderful topped with parmesan cheese. I 've taken it to several occasions and everyone just loves it!

TMahar's Review

nogasa50
January 15, 2012
I liked this with some modifications. I added kielbasa and liked the meatiness and oiliness it added to the veggies. I added some chopped parsley and kale to the mx, a dash of Worcester sauce and some hot sauce to punch it up a bit. A good kitchen sink to use what you have in the fridge and stay healthy. I did not have beer so I used a bit of white wine for the leeks, could also have used some sherry I think.

teacooking's Review

Ankeneyr
January 14, 2012
I doubled the recipe and only made a few minor changes - potatoes for parsnips and Penzeys fox point seasoning for fresh dill. It didn't look like the picture on the website, but it tasted really yummy. I topped it with some grated Parmesan cheese for some extra flavor. Great vegetarian option! Will definitely be making it again. Not worthy of a special occasion, but a keeper to add into the soup rotation in my house.

chefbille's Review

twentiethave
April 10, 2011
This was excellent. I made some tweaks, though: I substituted potato for parsnip; I also added a smoked ham hock (left over from another CL soup recipe) at the step when you add the vegetables. I also added cubed cooked ham with the lentils. The ham/ham hock added a wonderful smokiness to the dish. I served it with salad and crusty bread. Delicious!

nogasa50's Review

chefbille
February 28, 2011
I really liked it. I added more broth because I always like to add either spinach or swiss chard.

Stellanell's Review

StephMerrifield
February 01, 2011
My favorite lentil soup recipe. The flavor is deep and rich--probably due to the beer.

d1johnson's Review

Cookhusband
January 11, 2011
I agree that this recipe was really bland if you follow it directly, but I added extra salt, 1 tablespoon of tomato paste, 1 tablespoon of lemon juice and used a turnip instead of a parsnip and it was AWESOME! Just those few changes made it a really yummy dinner for a vegan friend's birthday. Highly recommended.