Garlicky bulgur-lentil 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 |
| Viet chile-garlic paste or hot red pepper flakes to taste | ||
Directions
In a large pot, cook the lentils in the stock along with the spices except chile paste/flakes for about 25 minutes. Remove the bay leaf.
While the lentils are cooking, heat the oil in a skillet. Add the carrot, garlic, onion and tofu. Saute for 5 minutes. Add the corn & bulgur. Stir to mix well. Remove from the heat & add the lentils, chile paste/flakes & cooking liquid. Pour into a greased casserole. Bake at 350F for 20 minutes.
Serve with spinach and toasted oat bread.
Posted to CHILE-HEADS DIGEST by Chet Bacon <hcbacon@...> on Dec 29, 1998, converted by MM_Buster v2.0l.
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