Black and Red Lentil Beer Soup

• Vegan

• Produce

  • 2 Bay leaves
  • 1 cup Black lentils
  • 2 Carrots
  • 1 Flat leaf parsley, fresh
  • 1 Onion, chopped (about 2 cups, large
  • 1 Potato, medium
  • 3/4 cup Red lentils
  • 1 tsp Thyme, dried

• Canned Goods

  • 6 cups Vegetable broth

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 3/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 12 ounce beer

Found on lettyskitchen.com

Description

Ingredients

• 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

Directions

• 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.