Warm Up with This Hearty Brown Rice and Lentil Soup on a Cold Day > 자유게시판

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There’s nothing quite like a a steaming pot of soup to chase away the chill on a icy evening. Brown rice and lentil soup is hearty, nutritious, and easy to make with common pantry staples. It’s loaded with fiber, vegan protein, and deeply satisfying notes that stay with you long after eating long after the final bite.

Start by gathering your ingredients. You’ll need 1 cup uncooked brown rice, 1 cup dried brown or green lentils, a chopped yellow or sweet onion, two small garlic cloves, قیمت برنج قهوه ای crushed, two chopped carrots, a single stalk of celery, diced, a can of diced tomatoes, 6 cups of homemade or low-sodium broth, 1 tsp cumin powder, half a teaspoon of smoked paprika, a single leaf of bay, salt and pepper to taste. Optional additions include a handful of chopped kale or spinach, or a splash of apple cider vinegar at the end for a zesty lift.

Rinse the rice and lentils under running tap water to eliminate impurities. Heat a wide soup kettle over medium-low flame and add 1 tbsp extra virgin olive oil. Toss in the onion, carrots, and celery and cook for about five minutes until they become fragrant and tender. Add the crushed cloves and cook for another minute until deeply savory.

Stir in the rinsed rice and lentils, tossing them gently in the sautéed base. This helps to toast them slightly and deepen their flavor. Pour in the the liquid base along with seasonings and tomatoes. Bring the mixture to a rolling boil, then turn the flame down and seal with a tight-fitting cover.

Let the soup simmer gently for 35–50 minutes depending on lentil type. You’ll know it’s done when the both are cooked through with no crunch and the liquid has reduced and become velvety. If you’re adding greens like chard or arugula, stir it in during the final stretch so it melts into the soup without losing its vibrancy.

Taste the soup and adjust the seasoning. If it feels a little flat, a a dash of citrusy acid can lift the whole dish. Remove the bay leaf before serving before ladling. Serve the soup in warm soup crocks and enjoy it with freshly baked sourdough or a dusting of aged cheese if you like.

This soup keeps well in the fridge for up to five days and tastes richer after resting as the flavors continue to meld. It also stores perfectly for months, so double the recipe and have it ready for those busy or tired moments when you still need something warm and nourishing. Brown rice and lentil soup isn’t gourmet, but it’s honest, filling, and perfect for holding you through the coldest of days.