The Ultimate Brown Rice and Lentil Soup Recipe for Chilly Days > 자유게시판

There’s nothing quite like a a steaming pot of soup to chase away the chill on a cold day. Brown rice and lentil soup is both nourishing and effortlessly prepared with simple ingredients you probably already have. It’s rich in dietary fiber, plant protein, and soul-warming taste that stay with you long after eating long after the last spoonful.

Start by gathering your ingredients. You’ll need one cup of brown rice, a cup of rinsed lentils, a chopped yellow or sweet onion, 2 cloves of garlic, pressed or minced, two diced carrots, one chopped celery stalk, one 14-ounce can of fire-roasted or plain diced tomatoes, 6 cups of homemade or low-sodium broth, a full tsp of toasted cumin, half a teaspoon of smoked paprika, a bay leaf, salt and pepper to taste. You can also add a handful of chopped kale or spinach, or a splash of apple cider vinegar at the end for brightness.

Rinse the brown rice and lentils under cold water to eliminate impurities. Heat a wide soup kettle over medium heat and add a splash of olive or avocado oil. Add the diced onion, carrots, and celery and cook for until softened, around 5 minutes until they wilt slightly. Add the garlic and cook for another minute until fragrant.

Stir in the drained rice and lentils, 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 vigorous simmer, then turn the flame down and put on the lid.

Let the soup cook undisturbed 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 the soup has a creamy, hearty consistency. 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 fine-tune the flavors. If it feels a little lifeless, a teaspoon of apple cider vinegar can awaken the flavors. Remove the bay leaf before serving before ladling. Serve the soup in heavy ceramic bowls 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 seasonings deepen. It also keeps flawlessly in the freezer, so make a big batch and have it ready for those low-energy evenings when you still need something warm and nourishing. Brown rice and lentil soup isn’t gourmet, but it’s authentic, hearty, برنج قهوه ای and ideal for keeping you warm when the weather bites.