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.
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.
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!!!
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!
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.
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.
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!
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.
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