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Lentils and Rice with TVP

Rated as 4.29 out of 5 Stars

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

50 m servings 283 cals
Original recipe yields 6 servings (6 cups)

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.

Nutrition Facts


Per Serving: 283 calories; 2.4 g fat; 47.2 g carbohydrates; 18.7 g protein; < 1 mg cholesterol; 386 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Decent flavor. Kind of bland though. Good for a side dish, or maybe with grilled chicken on top.

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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 ...

This recipe was good but I had to make some changes. I didn't have quite enough brown lentils so I added some red lentils to make up the difference. Next time I think I'll do half and half bec...

This recipe is perfect for a chilly fall night. I would advise "eyeballing" the water amount to your liking. I used brown rice and doubled the recipe size. The curry and cumin were a nice tou...

Decent flavor. Kind of bland though. Good for a side dish, or maybe with grilled chicken on top.

This was excellent. I added a diced potato instead of TVP and it was excellent. The only problem is that the rice did not cook all the way. Next time i make it I plan on partially cooking the ri...

This is amazing! I used a 7-quart pressure cooker, so I just sautéed the onion in the pot then dumped in all the ingredients. In twenty minutes I had a wonderful meal perfectly cooked. I used 1/...

Good flavor.