READY IN 50 mins

Lentils and Rice with TVP

Read Reviews (8)

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

Directions

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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

May 12, 2008

Good idea, but there was too much water as the recipe goes. The flavors were awesome. However, the only thing I added was a splash of vinegar to brighten the flavors a little. Otherwise, play with it, but use this as a starting point. Also, you could put more TVP in it, you can barely tell there is any in there.

—marisa

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Most Helpful Critical Review

Aug 08, 2011

Decent flavor. Kind of bland though. Good for a side dish, or maybe with grilled chicken on top.

—cswords

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12 Ratings

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Mar 30, 2009

This was great! I switched it up a bit though. I used a potato instead of TVP and I added a clove of garlic to the onion saute. I also followed the advise of the other comment and added a splash of vinegar at the end. She's right there is way too much water so I let it simmer that 20 min. instead of letting it stand. I will definately make it again!

—trenae613

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Oct 13, 2009

Love it! I used 3 14oz cans of vegetable broth to replace all the water, 2 boullion cubes, and no curry (didn't have any). I substituted brown rice for white and let it simmer longer. We ate it on tortillas with cheese & sour cream. Delish!

—Tracy

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Apr 11, 2011

This recipe was good but I had to make some changes. I didn't have quite enough brown lentils so I added some red lentils to make up the difference. Next time I think I'll do half and half because the red lentils added a nice texture and the brown lentils were a little overwhelming. I reduced the amount of water used in the second step, instead used enough to follow the package directions for the rice and TVP, and it worked out well. I was paranoid the rice wouldn't cook fully without heat so I simmered everything for 10 minutes and then let it sit covered for another 10 minutes. The rice cooked completely and there was no excess water. I took others' suggestions and added a splash of red wine vinegar at the end. It really did help brighten the flavor. I think I will add more curry powder next time.

—Ashley O.

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Nov 05, 2010

This recipe is perfect for a chilly fall night. I would advise "eyeballing" the water amount to your liking. I used brown rice and doubled the recipe size. The curry and cumin were a nice touch. We made it just a tad soupy and served buttermilk cornbread on the side. Very healthy alternative recipe. Thanks for sharing!

—Naya

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Jan 14, 2010

This was excellent. I added a diced potato instead of TVP and it was excellent. The only problem is that the rice did not cook all the way. Next time i make it I plan on partially cooking the rice in the 2.5C of water and then adding it to the pot. i also simmered it covered for 10 minutes and uncovered for 15 minutes instead of letting it sit. Overall a very flavorful dish and i will be making it again

—Samantha

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Aug 14, 2012

Good flavor.

—MARYLOL

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Nutrition

Calories
283 kcal
14%

Carbohydrates
47.2 g
15%

Cholesterol
< 1 mg
< 1%

Fat
2.4 g
4%

Fiber
11.3 g
45%

Protein
18.7 g
37%

Sodium
386 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lentils and Rice with TVP

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 283
Calories from Fat: 22

% Daily Value *
Total Fat 2.4g 4 %
Saturated Fat 0.4g 2 %
Cholesterol < 1mg < 1 %
Sodium 386mg 15 %
Potassium 413mg 12 %
Total Carbohydrates 47.2g 15 %
Dietary Fiber 11.3g 45 %
Protein 18.7g 37 %
Sugars 1.8g
Vitamin A 1 %
Vitamin C 6 %
Calcium 9 %
Iron 60 %
Thiamin 36 %
Niacin 45 %
Vitamin B6 17 %
Magnesium 21 %
Folate 137 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.