Lentils and Rice with TVP

8
Lily9753 0

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

Ingredients

50 m {{adjustedServings}} servings 283 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 386 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

8
  1. 12 Ratings

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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...

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...

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 ...