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

There’s nothing quite like a warm bowl of soup to banish the cold on a icy evening. Brown rice and lentil soup is both nourishing and effortlessly prepared with basics you likely keep on hand. It’s loaded with fiber, vegan protein, and deeply satisfying notes that wrap you in cozy comfort 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, 2 cloves of garlic, pressed or minced, two medium carrots, sliced thin, one chopped celery stalk, a 15 oz can of crushed or stewed tomatoes, 6 cups of homemade or low-sodium broth, 1 tsp cumin powder, a generous half-teaspoon of sweet smoked paprika, a bay leaf, seasoning according to your palate. Consider tossing in a cup of baby kale or fresh spinach leaves, or a teaspoon of tangy vinegar at the end for brightness.

Rinse the rice and lentils under cold water to remove any dust or debris. Heat a large pot over moderate flame and add a splash of olive or avocado oil. Add the diced onion, carrots, and celery and cook for about five minutes until they become fragrant and tender. Add the minced garlic and cook for another minute until fragrant.

Stir in the washed grains and legumes, lightly glazing them with the vegetable oil mixture. This helps to enhance their nuttiness and complexity. Pour in the the liquid base along with seasonings and tomatoes. Bring the mixture to a rolling boil, then turn the flame down and put on the lid.

Let the soup cook undisturbed for about 40 to 45 minutes. You’ll know it’s done when the both are cooked through with no crunch and the broth has thickened slightly. If you’re adding fresh leafy vegetables, stir it in during the last five minutes of cooking so it wilts gently without overcooking.

Taste the soup and fine-tune the flavors. If it feels a little dull, a teaspoon of apple cider vinegar can brighten the entire pot. Remove the bay leaf before serving before ladling. Serve the soup in thick bowls 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 seasonings deepen. It also freezes beautifully, so double the recipe 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 elaborate, but it’s honest, filling, and perfect for برنج قهوه ای keeping you warm when the weather bites.