Black Butte Porter Lentil Soup
|Lentil soup with beer is the best kind of lentil soup, and Deschutes Black Butte Porter sends this over the top.|
|1/4 cup ||olive oil|
|1 ||onion, diced|
|2 ||carrots, diced|
|2 ||celery stalks, diced|
|5 cloves ||garlic, chopped|
|2 ||smoked ham hocks|
|1 lb. ||lentils, washed|
|1 ||bay leaf|
|6 cups ||water|
|2 bottles (12) ||Deschutes Black Butte Porter beer|
|2 tbsp. ||salt, to taste|
|2 tsp. ||black pepper, to taste|
|1 dash ||crushed red pepper flakes|
|Flat leaf Italian parsley, chopped|
0 Recipe Reviews
Subscribe for tasty updates:
Add the olive oil to the bottom of a stock pot and place on medium heat. Saute the onion, carrots, celery and garlic in the olive oil until just tender, about 5 minutes. Add the lentils, ham hocks, bay leaf, crushed red pepper flakes and water. Bring to a boil; reduce heat to a simmer and allow to simmer for 1 hour. Add the beer; simmer for another hour.
Remove ham hocks, allow to cool slightly and remove the meat from the bones. Discard the bones. Dice the meat, return the soup and allow to simmer for another 10 minutes. Salt and pepper to taste. Garnish with chopped parsley and serve.
The Porter gives this soup a molasses-sweetness and an amazing richness.
I love making this dish the day before serving, which allows all of the tastiness of the ingredients to meld together.
lentil soup, soups