Lentils and Rice with Chicken

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

5 ½ cups water, divided

1 cup brown lentils

1 ½ teaspoons olive oil

1 medium onion, chopped

1 cup long grain white rice

1,000 grams chicken

2 tablespoons dried parsley flakes

4 ½ teaspoons chicken bouillon granules

1 teaspoon curry powder

1 teaspoon ground cumin

ground black pepper to taste

Directions

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.

Nutrition

• Calories: 283 kcal
• Total Fat: 2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 386 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 11 g
• Total Sugars: 2 g
• Protein: 19 g