Bulgur, Lentil & Tofu Casserole

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Bulgur, Lentil & Tofu Casserole

 

 

3/4 cup lentils

3 cups 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 cup corn

3/4 cup 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.

Serves 4.