BULGUR, LENTIL And TOFU CASSEROLE

Servings: 4
Ingredients:

3/4 c  Lentils
3 c  Stock
1 ts Rosemary
1 ts Tarragon
1 ea Bay leaf
2 tb Sesame oil
1 ea Carrot, thinly sliced
4 ea Garlic cloves, pressed
1 lg Onion, chopped
8 oz Tofu, pressed
3/4 c  Corn
3/4 c  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 and add the lentils and
cooking liquid. Pour into a greased casserole. Bake qt 350F for 20
minutes.

—–