Lentils and Rice with TVP

Name: Lentils and Rice with TVP
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings black pepper to taste; 237 milliliters brown lentils; 5 teaspoons chicken bouillon granules; 1 teaspoon curry powder; 2 Tbsps dried parsley flakes; 1 teaspoon ground cumin; 2 teaspoons olive oil; 1 medium onion, chopped; 118 milliliters texturized vegetable protein (TVP); 591 milliliters water; 237 milliliters long grain white rice

Lentils and Rice with TVP requires approximately 50 minutes from start to finish. This gluten free and dairy free recipe serves 6. This main course has 275 calories, 15g of protein, and 2g of fat per serving. A mixture of curry powder, ground cumin, chicken bouillon granules, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

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.

Ingredients you will need

Olive Oil

Lentils

Onion

Water

Equipment you will use

Sauce Pan

Frying Pan

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.

Ingredients you will need

Chicken Bouillon