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Bulgur, Lentil And Tofu Casserole Recipe

by Global Cookbook

Ingredients

3/4 c. Lentils 3 c. Stock 1 tsp Rosemary 1 tsp Tarragon 1 x Bay leaf 1 tsp Sesame oil

1 x Carrot, thinly sliced 4 x Garlic cloves, pressed 1 lrg Onion, minced 8 ounce Tofu, pressed 3/4 c. Corn 3/4 c. Bulgur

Directions

1. In a large pot, cook the lentils in the stock along with the spices for about 25 min. Remove the bay leaf.
2. While the lentils are cooking, heat the oil in a skillet. Add in the carrot, garlic, onion & tofu. Saute/fry for 5 min. Add in the corn & bulgur. Stir to mix well. Remove from the heat & add in the lentils & cooking liquid. Pour into a greased casserole. Bake quart 350F for 20 min.
3. Gary Null, "The New Vegetarian Cookbook"

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