Ingredients
3/4 cup lentils
3 cup stock
1 tsp rosemary
1 tsp tarragon
1 each bay leaf
2 Tbsp sesame oil
1 each carrot, thinly sliced
4 each garlic cloves, pressed
1 large onion, chopped
8 oz tofu, pressed
3/4 cup corn
3/4 cup bulgur wheat
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. Saut? 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° for 20 minutes.
Bulgur,
Lentil & Tofu Casserole