Beer & Jalapeno Lentil Soup
Soup is a food group in my household. It's my favorite food, favorite meal, and favorite things to make - mostly because there are NO rules when it comes to soup, and it's the best way to use up scraps you find hidden in the back of your fridge. Case in point: this recipe for Beer & Jalapeno Soup that is full of hoppy flavor, spice and lemon.
Lentil soup is the most underrated soup of all - red lentils cook to creamy goodness in under 30 minutes, and they are a low cost source of high quality protein that can be used in recipes from sweet to savory (really!). I usually double, triple, or quadruple recipes and pre-portion them for freezer meals that future me is grateful for. No more staring at an empty pantry - this soup is ready to go!
This recipe for lentil soup starts off with onion, celery and carrots (like most soups, also known as mirepoix), but uses a full fresh jalapeno (seeds and all!) for a kick of spice that will warm you from the inside out.
That, and a lemon's worth of zest, this soup is seriously packed with flavor - before the beer even hits the pot! I use beer and stock in most of my soup recipes - the beer mellows out and gives it a really rich flavor - gluten free? No problem! Use a dry cider or GF beer in place of the beer, or pour in last night's leftover white wine for an equally delicious soup!
So, go make yourself. ahug in a bowl with my spicy Beer and Jalapeno Lentil soup!
Check out more soup recipes here!
Beer & Jalapeno Soup
Author: Micah Siva
Total time: 30 min
1 tbsp olive oil
1 large white onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
3 cloves garlic, chopped
1 medium jalapeno, finely chopped
1 bay leaf
zest of 1 lemon
1 cup red lentils, rinsed
2 cups (500ml) beer (pilsner works best!)
1.5L vegetable broth or stock
2 cups fresh spinach
Juice of 1 lemon
Sea salt and pepper, to taste
In a large pot, heat olive oil over medium heat. Add onions, celery and carrots, cooking for 5-10 minutes or until onions begin to soften.
Add garlic, jalapeno, bay leaf, lemon zest, lentils,beer and broth.
Bring to a boil, reduce to simmer to 15-20 minutes or until lentils are soft.
Add spinach and lemon juice before serving.