Photo: John Autry; Styling: Cindy Barr
Total Time
1 Hour 20 Mins
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

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

April 24, 2013

Cookhusband's Review

January 12, 2013

twentiethave's Review

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

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

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

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

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

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

d1johnson's Review

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.