Recipe Details
Ingredients
-
5 ½cupswater, divided
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1cupbrown lentils
-
1 ½teaspoonsolive oil
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1mediumonion, chopped
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1cuplong grain white rice
-
½cuptexturized vegetable protein (TVP)
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2tablespoonsdried parsley flakes
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4 ½teaspoonschicken bouillon granules
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1teaspooncurry powder
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1teaspoonground cumin
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ground black pepper to taste
Cooking Directions
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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.
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Meanwhile, heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Set aside.
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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.
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Season with pepper and stir before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories283 | |
| % Daily Value * | |
| Total Fat 2g |
3% |
| Saturated Fat 0g |
2% |
| Cholesterol 0mg |
0% |
| Sodium 386mg |
17% |
| Total Carbohydrate 47g |
17% |
| Dietary Fiber 11g |
40% |
| Total Sugars 2g |
|
| Protein 19g |
37% |
| Vitamin C 3mg |
4% |
| Calcium 69mg |
5% |
| Iron 6mg |
33% |
| Potassium 413mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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