Bulgur, Lentil & Tofu Casserole

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Bulgur, Lentil & Tofu Casserole

 

3/4 c. lentils

3 cs. stock

1 tsp. rosemary

1 tsp. tarragon

1 bay leaf

2 tbsps. sesame oil

1 carrot, thinly sliced

4 garlic cloves, pressed

1 large onion, chopped

8 ozs. tofu, pressed

3/4 c. corn

3/4 c. bulgur

 

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 at 350 degrees for 20 minutes.

Makes 4 servings.