Name: Lentils and Rice with TVP
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Water, divided - 5 ½ cups; Brown lentils - 1 cup; Olive oil - 1 ½ teaspoons; Onion, chopped - 1 medium; Long grain white rice - 1 cup; Texturized vegetable protein (TVP) - ½ cup; Dried parsley flakes - 2 tablespoons; Chicken bouillon granules - 4 ½ teaspoons; Curry powder - 1 teaspoon; Ground cumin - 1 teaspoon; Ground black pepper to taste - 1 teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lentils and Rice with TVP

1. Water, divided - 5 ½ cups

2. Brown lentils - 1 cup

3. Olive oil - 1 ½ teaspoons

4. Onion, chopped - 1 medium

5. Long grain white rice - 1 cup

6. Texturized vegetable protein (TVP) - ½ cup

7. Dried parsley flakes - 2 tablespoons

8. Chicken bouillon granules - 4 ½ teaspoons

9. Curry powder - 1 teaspoon

10. Ground cumin - 1 teaspoon

11. Ground black pepper to taste - 1 teaspoon

How to cook deliciously - Lentils and Rice with TVP

1. Stage

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.

2. Stage

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

3. Stage

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.

4. Stage

Season with pepper and stir before serving.