TVP & Lentils One Pot Meal
These red lentils and textured vegetable protein (TVP) provide substantial protein along with iron and zinc, and meaningful fiber, which supports digestion and helps the meal feel steady and satisfying rather than leaving you hungry an hour later.
Ingredients
Yield:
Notes
In many Middle Eastern kitchens, lentils are the center of the meal. This dish draws from that tradition: red lentils and textured vegetable protein (TVP), a shelf-stable soy product made from defatted soy flour โ basically whatโs left after soybean oil is extracted. Itโs high in protein, low in fat, and very affordable. On its own its neutral and slightly bland, which is exactly why it works: it absorbs whatever flavors you cook it with. Once hydrated, it takes on a ground-meat texture, making it practical for sauces, stews, and one-pot meals like this.
Everything cooks in one pot, and as it rests, it thickens into a cohesive, protein-dense stew that reheats beautifully and works on its own or spooned over rice, couscous, or alongside challah. Itโs practical, filling, and rooted in flavors that feel at home on a Middle Eastern or Shabbat table.
Directions
Step 1
Soak the cashews in 1 cup of boiling water for 30 minutes, then blend with the water until smooth to create cashew milk. Set aside.
Step 2
While the cashews are soaking, in a large pot over medium heat, sautรฉ the chopped red onion in a splash of olive oil until softened.
Step 3
Add the minced garlic and cook briefly until fragrant.
Step 4
Stir in the tomato paste, parsley, paprika, turmeric, and salt, and cook for about a minute to deepen the flavor.
Step 5
Add the lentils, TVP, and 6-8 cups of water. Stir to combine. The water at this point will seem excessive, however, the TVP and lentils will absorb most of the water, and the end- result will be a thick stew. If you prefer the dish to be entirely thick and spoonable, add 6 cups. For a sauce/runnier consistency, add 2 more cups (a total of 8 cups).
Step 6
Pour in the blended cashew milk and mix well.
Step 7
Bring to a gentle boil, then reduce to low/simmer heat.
Step 8
Cover and cook for about 45 minutes, stirring occasionally, until lentils are tender and the mixture thickens.
Step 9
Taste and adjust salt before serving.
Step 10
Optional: drizzle hot & crunchy sesame chili on top.
Ingredients
Yield:
Notes
In many Middle Eastern kitchens, lentils are the center of the meal. This dish draws from that tradition: red lentils and textured vegetable protein (TVP), a shelf-stable soy product made from defatted soy flour โ basically whatโs left after soybean oil is extracted. Itโs high in protein, low in fat, and very affordable. On its own its neutral and slightly bland, which is exactly why it works: it absorbs whatever flavors you cook it with. Once hydrated, it takes on a ground-meat texture, making it practical for sauces, stews, and one-pot meals like this.
Everything cooks in one pot, and as it rests, it thickens into a cohesive, protein-dense stew that reheats beautifully and works on its own or spooned over rice, couscous, or alongside challah. Itโs practical, filling, and rooted in flavors that feel at home on a Middle Eastern or Shabbat table.
Directions
Step 1
Soak the cashews in 1 cup of boiling water for 30 minutes, then blend with the water until smooth to create cashew milk. Set aside.
Step 2
While the cashews are soaking, in a large pot over medium heat, sautรฉ the chopped red onion in a splash of olive oil until softened.
Step 3
Add the minced garlic and cook briefly until fragrant.
Step 4
Stir in the tomato paste, parsley, paprika, turmeric, and salt, and cook for about a minute to deepen the flavor.
Step 5
Add the lentils, TVP, and 6-8 cups of water. Stir to combine. The water at this point will seem excessive, however, the TVP and lentils will absorb most of the water, and the end- result will be a thick stew. If you prefer the dish to be entirely thick and spoonable, add 6 cups. For a sauce/runnier consistency, add 2 more cups (a total of 8 cups).
Step 6
Pour in the blended cashew milk and mix well.
Step 7
Bring to a gentle boil, then reduce to low/simmer heat.
Step 8
Cover and cook for about 45 minutes, stirring occasionally, until lentils are tender and the mixture thickens.
Step 9
Taste and adjust salt before serving.
Step 10
Optional: drizzle hot & crunchy sesame chili on top.
In many Middle Eastern kitchens, lentils are the center of the meal. This dish draws from that tradition: red lentils and textured vegetable protein (TVP), a shelf-stable soy product made from defatted soy flour โ basically whatโs left after soybean oil is extracted. Itโs high in protein, low in fat, and very affordable. On its own its neutral and slightly bland, which is exactly why it works: it absorbs whatever flavors you cook it with. Once hydrated, it takes on a ground-meat texture, making it practical for sauces, stews, and one-pot meals like this.
Everything cooks in one pot, and as it rests, it thickens into a cohesive, protein-dense stew that reheats beautifully and works on its own or spooned over rice, couscous, or alongside challah. Itโs practical, filling, and rooted in flavors that feel at home on a Middle Eastern or Shabbat table.
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