Lentils and Rice with TVP

This lentil and rice with TVP (textured vegetable protein) recipe is cooked in broth with onion and spices. This nice dish will fill you up on a cold night.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 283 Calories

Ingredients

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

Recipe Instructions

Step 1

Combine 3 cups water and lentils in a large saucepan; bring to a boil. Reduce heat to medium-low and simmer uncovered for 10 minutes.

Step 2

Meanwhile, heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Set aside.

Step 3

Once lentils have simmered for 10 minutes, stir in remaining 2 1/2 cups water, cooked onion, rice, TVP, parsley, bouillon, curry powder, and cumin. Return to a boil over high heat, then remove from heat, cover, and let stand undisturbed for 20 minutes.

Step 4

Season with pepper and stir before serving.