How to Make Brown Rice and Lentil Soup for Cold Days > 자유게시판

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There’s nothing quite like a a steaming pot of soup to chase away the chill on a frigid afternoon. Brown rice and lentil soup is hearty, nutritious, and easy to make with common pantry staples. It’s packed with fiber, plant-based protein, and comforting flavors that stay with you long after eating long after the final bite.

Start by gathering your ingredients. You’ll need one cup of brown rice, a cup of rinsed lentils, a medium onion, finely diced, 2 cloves of garlic, pressed or minced, two diced carrots, one rib of celery, finely chopped, a 15 oz can of crushed or stewed tomatoes, six cups of vegetable or chicken broth, one teaspoon of ground cumin, ½ tsp smoked paprika, one dried bay leaf, sea salt and freshly ground black pepper—adjust to your preference. Optional additions include a handful of chopped kale or spinach, or a drizzle of raw apple cider vinegar at the end for brightness.

Rinse the brown rice and lentils under cold water to wash away loose particles. Heat a heavy-bottomed Dutch oven over medium heat and add 1 tbsp extra virgin olive oil. Add the diced onion, carrots, and celery and cook for برنج قهوه ای until softened, around 5 minutes until they begin to soften. Add the minced garlic and cook for another minute until deeply savory.

Stir in the washed grains and legumes, lightly glazing them with the vegetable oil mixture. This helps to bloom their earthy notes. Pour in the the liquid base along with seasonings and tomatoes. Bring the mixture to a rolling boil, then lower to a gentle simmer and cover the pot.

Let the soup bubbly low and slow for 35–50 minutes depending on lentil type. You’ll know it’s done when the grains and legumes have fully softened and the broth has thickened slightly. If you’re adding fresh leafy vegetables, stir it in during the final 5–7 minutes so it retains its color and nutrients without overcooking.

Taste the soup and adjust the seasoning. If it feels a little lifeless, a a dash of citrusy acid can awaken the flavors. Take out the bay leaf before ladling. Serve the soup in warm soup crocks and enjoy it with a slice of crusty bread or a sprinkle of grated Parmesan if you like.

This soup keeps well in the fridge for up to five days and even tastes better the next day as the ingredients harmonize. It also freezes beautifully, so double the recipe and have it ready for those low-energy evenings when you still need something warm and nourishing. Brown rice and lentil soup isn’t elaborate, but it’s authentic, hearty, and ideal for holding you through the coldest of days.