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

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
20 mins
total:
50 mins
Servings:
6
Yield:
6 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

283 calories; protein 18.7g; carbohydrates 47.2g; fat 2.4g; cholesterol 0.2mg; sodium 386.2mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/13/2008
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 with it, but use this as a starting point. Also, you could put more TVP in it, you can barely tell there is any in there. Read More
(22)

Most helpful critical review

Rating: 3 stars
08/08/2011
Decent flavor. Kind of bland though. Good for a side dish or maybe with grilled chicken on top. Read More
(4)
18 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/12/2008
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 with it, but use this as a starting point. Also, you could put more TVP in it, you can barely tell there is any in there. Read More
(22)
Rating: 5 stars
03/30/2009
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 of vinegar at the end. She's right there is way too much water so I let it simmer that 20 min. instead of letting it stand. I will definately make it again! Read More
(16)
Rating: 5 stars
10/13/2009
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 on tortillas with cheese & sour cream. Delish! Read More
(11)
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Rating: 4 stars
04/11/2011
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 because the red lentils added a nice texture and the brown lentils were a little overwhelming. I reduced the amount of water used in the second step, instead used enough to follow the package directions for the rice and TVP, and it worked out well. I was paranoid the rice wouldn't cook fully without heat so I simmered everything for 10 minutes and then let it sit covered for another 10 minutes. The rice cooked completely and there was no excess water. I took others' suggestions and added a splash of red wine vinegar at the end. It really did help brighten the flavor. I think I will add more curry powder next time. Read More
(8)
Rating: 5 stars
11/05/2010
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 touch. We made it just a tad soupy and served buttermilk cornbread on the side. Very healthy alternative recipe. Thanks for sharing! Read More
(5)
Rating: 4 stars
01/14/2010
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 rice in the 2.5C of water and then adding it to the pot. i also simmered it covered for 10 minutes and uncovered for 15 minutes instead of letting it sit. Overall a very flavorful dish and i will be making it again Read More
(4)
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Rating: 3 stars
08/08/2011
Decent flavor. Kind of bland though. Good for a side dish or maybe with grilled chicken on top. Read More
(4)
Rating: 5 stars
10/15/2017
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 1/2 brown lentils and 1/2 green and used brown rice. I soaked the lentils and rice for half an hour before cooking. Using Raghavan’s Curry Blend (on AR), which already contains cumin, I added 1 whole TBSP of curry. I served it with a yogurt raita and fresh coriander. Absolutely delicious. Thank you for the recipe. Read More
(3)
Rating: 4 stars
08/14/2012
Good flavor. Read More
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