Recipe - Bulgur Lentil And Tofu Casserole

Three fourths cup Lentils
3 cup Stock
1 teaspoon Rosemary
1 teaspoon Tarragon
1 Bay leaf
1 teaspoon Sesame oil
1 Carrot; thinly cut or sliced up
4 Garlic cloves; pressed
1 lg Onion; chopped
8 ounce Tofu; pressed
Three fourths cup Corn
Three fourths 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 qt 350F for 20 minutes.

Gary Null, "The New Vegetarian Cookbook"
Posted to EATL Digest 05 Sep 96

Date: Thu, 5 Sep 1996 19:06:49 0700

From: Stacy Hansen schansen@PACIFICRIM.NET