Name: Lentils and Rice with TVP
Prep time: 10 min
Cook time: 20 min
Total time: 50 min
Yield: 1
Ingredients: 5.5 cups water, divided; 1 cup brown lentils; 1.5 teaspoons olive oil; 1 medium onion, chopped; 1 cup long grain white rice; 0.5 cup texturized vegetable protein (TVP); 2 tablespoons dried parsley flakes; 4.5 teaspoons chicken bouillon granules; 1 teaspoon curry powder; 1 teaspoon ground cumin; ground black pepper to taste

Lentils and Rice with TVP

0 Likes

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Hearty lentil and rice TVP stew simmered in flavorful broth with onions and spices - the perfect comfort food for a chilly evening.

Ingredients:

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

Instructions:

In a large saucepan, bring 3 cups of water and lentils to a boil. Simmer uncovered on medium-low heat for 10 minutes.
Heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 5 minutes. Set aside.
After simmering the lentils for 10 minutes, add the remaining 2 1/2 cups of water along with cooked onion, rice, TVP, parsley, bouillon, curry powder, and cumin. Bring to a boil over high heat, then cover and let stand for 20 minutes.
Before serving, sprinkle with freshly ground black pepper and gently mix to incorporate the flavors.

We use cookies

Similar Recipes

Lentils and Rice with Fried Onions (Mujadarrah)

Mujaddara Arabic Lentil Rice

Kale, green lentils and rice bowl topped with a fried egg

Indian Lentils and Rice

Lebanese lentils and rice