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Bulgur, Lentil, & Tofu Casserole

Serves: 4

   3/4 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 onion chopped
   8 ounces tofu pressed
   3/4 cup corn
   3/4 cup bulgur wheat

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 350F for 20 minutes.



Bulgur, Lentil, & Tofu Casserole is from the Cook'n Vegetarian collection. Click here to get this CD or better yet...download the recipes right now!

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