Bulgur, lentil & tofu casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Lentils |
| 3 | cups | Stock |
| 1 | teaspoon | Rosemary |
| 1 | teaspoon | Tarragon |
| 1 | Bay leaf | |
| 2 | tablespoons | Sesame oil |
| 1 | Carrot, thinly sliced | |
| 4 | Garlic cloves, pressed | |
| 1 | large | Onion, chopped |
| 8 | ounces | Tofu, pressed |
| ¾ | cup | Corn |
| ¾ | cup | Bulgur |
Directions
In a large pot, cook the lentils in the stock along with the spices for about 25 minutes. Remove the bay leaf.
While the lentils are cooking, heat the oil in a skillet. Add the carrot, garlic, onion & tofu. Saute for 5 minutes. Add the corn & bulgur. Stir to mix well. Remove from the heat & add the lentils & cooking liquid. Pour into a greased casserole. Bake qt 350F for 20 minutes.
Gary Null, "The New Vegetarian Cookbook"
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