Vegetable Lentil Soup Recipe

This delicious vegetable lentil soup recipe gets extra flavor from an unlikely secret ingredient: gluten free beer! Its savory undertones add complexity to this colorful, nutritious soup. Serve this lentil soup in these gorgeous acorn squash bowls and you’ll impress the most discriminating of guests.

Skip the beer and add more vegetable broth if you prefer, but consider the beer as another layer of flavor that sets this lentil soup apart. Even if you think you don’t like the taste of beer, it imparts a subtle and aromatic addition that’s not to be overlooked.

I like Coors® Peak copper lager in this recipe; I find that the malted brown rice flavors complement the vegetables and lentils in this recipe beautifully. But if you have another gluten-free beer favorite, give it a try!*

Be sure to rinse and pick through your lentils before cooking, as they have been found to sometimes contain errant grains of wheat or barley, and other debris. It’s important to clean them well before cooking.

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Vegetable Lentil Soup Recipe

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

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Ingredients

• 1 pound dried lentils (I used multi-color)
• 1 Tbs. olive oil
• 2 stalks celery, diced
• ¼ cup red onion, diced
• 2 scallions, diced
• 3 carrots, diced
• 64 ounces vegetable broth
• 12 ounces gluten free beer (I used Coors® Peak) or equal amount vegetable broth
• 2 cans of fire roasted tomatoes or 2 large tomatoes, cubed
• 2 cups fresh baby spinach
• 3 sprigs fresh thyme leaves
• 1 sprig fresh rosemary leaves
• Salt and pepper, to taste

Instructions

Rinse and pick through lentils to remove any errant grains or other debris.

Place lentils in a large pot and cover with water, adding an extra one inch of water above the lentil water line. Boil for 10-15 minutes, or until lentils are tender. Drain and rinse well.

Wash the pot and return to the stove. Over medium-high heat, sauté celery, onion, scallions and carrots in oil until the onions are translucent and fragrant.

Add vegetable broth, gluten free beer, cooked lentils, tomatoes, spinach and herbs. Cover and bring to a boil, then reduce to a simmer and uncover the pot, cooking until all the vegetables are softened.

Serve warm in acorn squash soup bowls.

*Thanks to Coors® Peak for sponsoring this post. I only work with companies and products that I love and recommend.  Read my disclosure policy here.

Notes

Coors Peak is sadly no longer available. Other Coors products are NOT gluten free. Check this article for my recommendations for other naturally gluten free beers.

Did you make this recipe?

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