I like this recipe author's descriptive style....
Lentil and TVP Stew
The TVP seems to only come the minced form in USA (circa late 80s
ed) but if you can get the chunks then this recipe tastes far better.
The chunks are more meaty and absorb the flavour of the stew much
4 oz textured vegetable protein
2 large onions
1 litre of the sieved / strained tomatoes stuff that comes in cartons and is %100 tomatoes
1 tbsp oregano
1 tbsp basil (pesto is better, so use that if you can)
8 oz green lentils
2 oz macaroni (un-enriched)
3 pints vegetable stock
put the TVP, tomato liquid, the chopped carrots and the vegetable stock into a large saucepan and cook for half an hour with the lid on it spits red everywhere if you dont use a lid so make sure you doadd the herbs and salt and pepper (lots of them) now too. Then pour in the chopped onion after the half an hour is up. The lentils go in now as well. Then leave it to cook the lid off and lower heat for another twenty minutes. The macaroni goes in now and cooks for another fifteen minutes. This is nice with crusty bread, but seeing as good bread is impossible to get and or very expensive in American, I offer my commiserations. Its great with brown rice too, and then a little goes a long way. It IS rich, though, so dont even think you can eat it all by yourself. It is very warming, very filling and some kids like to eat it cold, tooas a sort of lentil and pasta and tomato salad type thing. Double purpose dinner = great (vique simba)