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 comforting bowl of broth to chase away the chill on a icy evening. Brown rice and lentil soup is hearty, nutritious, and برنج قهوه ای easy to make with simple ingredients you probably already have. It’s loaded with fiber, vegan protein, and deeply satisfying notes that linger warmly in your chest long after the end of the meal.

Start by gathering your ingredients. You’ll need a full cup of whole grain brown rice, a cup of rinsed lentils, a medium onion, finely diced, two small garlic cloves, crushed, two chopped carrots, one chopped celery stalk, one 14-ounce can of fire-roasted or plain diced tomatoes, six cups of vegetable or chicken broth, one teaspoon of ground cumin, half a teaspoon of smoked paprika, a bay leaf, salt and pepper to taste. You can also add a small bundle of wiltable greens, or a drizzle of raw apple cider vinegar at the end for a zesty lift.

Rinse the whole grain rice with lentils under cold water to wash away loose particles. Heat a wide soup kettle over medium heat and add a tablespoon of olive oil. Toss in the onion, carrots, and celery and cook for roughly 5–6 minutes until they become fragrant and tender. Add the minced garlic and cook for another minute until deeply savory.

Stir in the drained rice and lentils, tossing them gently in the sautéed base. This helps to bloom their earthy notes. Pour in the all remaining ingredients including broth and spices. Bring the mixture to a boil, then turn the flame down and seal with a tight-fitting cover.

Let the soup cook undisturbed for roughly three-quarters of an hour. You’ll know it’s done when the rice and lentils are tender and the broth has thickened slightly. If you’re adding greens like chard or arugula, stir it in during the final 5–7 minutes so it wilts gently without becoming mushy.

Taste the soup and fine-tune the flavors. If it feels a little flat, a teaspoon of apple cider vinegar can brighten the entire pot. 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 dusting of aged cheese if you like.

This soup stays fresh for nearly a week and even tastes better the next day as the flavors continue to meld. It also freezes beautifully, so prepare a large quantity and have it ready for those days when you don’t feel like cooking when you still need a soul-soothing bite. Brown rice and lentil soup isn’t fancy, but it’s authentic, hearty, and ideal for holding you through the coldest of days.