Description
Lentils, rice, and TVP (textured vegetable protein) cooked in broth with onion and spices.
Ingredients
- 1 cup brown lentils
- 3 cups water
- 1 ½ teaspoons olive oil
- 1 medium onion, chopped
- 1 cup long grain white rice
- ½ cup texturized vegetable protein (TVP)
- 4 ½ teaspoons chicken bouillon granules
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 2 tablespoons dried parsley flakes
- 2 ½ cups water
- black pepper to taste
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 6