How to Make Lentils and Rice with TVP - A Step-by-Step Guide

Welcome to this delicious and nutritious recipe for Lentils and Rice with TVP! This hearty and satisfying dish is packed with protein, fiber, and essential nutrients, making it a perfect choice for anyone looking to incorporate more plant-based ingredients into their diet. Whether you're a seasoned vegan or just looking to add some variety to your meals, this recipe is sure to impress.

Lentils and rice are a classic combination in many cuisines around the world, and for good reason. T...

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Ingredients

  • 5 ½ cups water, divided
  • 1 cup brown lentils
  • 1 ½ teaspoons olive oil
  • 1 medium onion, chopped
  • 1 cup long grain white rice
  • ½ cup texturized vegetable protein (TVP)
  • 2 tablespoons dried parsley flakes
  • 4 ½ teaspoons chicken bouillon granules
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • ground black pepper to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Additional Time: 20 mins
  • Total Time: 50 mins
  • Servings: 6
  • Yield: 6 cups

  • 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.
  • Meanwhile, heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Set aside.
  • 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.
  • Season with pepper and stir before serving.
  • Nutrition

    283 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 386mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 11g
    • Total Sugars: 2g
    • Protein: 19g
    • Vitamin C: 3mg
    • Calcium: 69mg
    • Iron: 6mg
    • Potassium: 413mg