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Lentils and Rice with TVP

By: Lily9753  
"Lentils, rice, and TVP (textured vegetable protein) cooked in broth with onion and spices."

Rating: This weblink has been rated 5 times with an average star rating of 4.4 Read Reviews (3)

Rate/Review | 114 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 6 cups
 

Ingredients

  • 1 cup brown lentils
  • 3 cups water
  • 1 1/2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 cup long grain white rice
  • 1/2 cup texturized vegetable protein (TVP)
  • 4 1/2 teaspoons chicken bouillon granules
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 2 tablespoons dried parsley flakes
  • 2 1/2 cups water
  • black pepper to taste

Directions

  1. Combine lentils with 3 cups of water in a large saucepan and bring to a boil. Once boiling, reduce heat to medium-low, and simmer uncovered for 10 minutes. Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
  2. Once the lentils have simmered for 10 minutes, stir in the cooked onion along with the rice, TVP, chicken bouillon, curry powder, cumin, parsley flakes, and 2 1/2 cups of water. Return to a boil over high heat, then remove from the heat, cover, and let stand for 20 minutes. Do not remove the lid during this time. After 20 minutes, remove the lid and stir before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 278 | Total Fat: 2.4g | Cholesterol: < 1mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2008 by marisa 
Good idea, but there was too much water as the recipe goes. The flavors were awesome. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2009 by trenae613 
This was great! I switched it up a bit though. I used a potato instead of TVP and I added a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by Tracy 
Love it! I used 3 14oz cans of vegetable broth to replace all the water, 2 boullion cubes, and... MORE

 
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