Ingredients
6
6 servings
- •5.5 cups water, divided
- •1 cup brown lentils
- •1.5 teaspoons olive oil
- •1 medium onion, chopped
- •1 cup long grain white rice
- •0.5 cup texturized vegetable protein (TVP)
- •2 tablespoons dried parsley flakes
- •4.5 teaspoons chicken bouillon granules
- •1 teaspoon curry powder
- •1 teaspoon ground cumin
- •ground 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.
Nutritional Facts
Per 6 servings
- Calories: 283
- Carbohydrate: 47g
- Fat: 2g
- Fiber: 11g
- Protein: 19g
- Sugar: 2g
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