Bulgur, Lentil and Tofu Casserole

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Bulgur, Lentil and 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 and tofu. Saute for 5 minutes. Add the

corn and bulgur. Stir to mix well. Remove from the heat, add the lentils and

cooking liquid. Pour into a greased casserole. Bake at 350 degrees for 20

minutes. Serves 4.

 

 

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