Bulgur, Lentil and Tofu Casserole

  1. In a large pot, combine lentils, stock, rosemary, tarragon, and bay leaf.
  2. Cook for about 25 minutes.
  3. Remove bay leaf.
  4. While the lentils are cooking, heat the oil in a skillet.
  5. Add the carrot, garlic, onion and tofu.
  6. Saute for 5 minutes.
  7. Add the corn and bulgur.
  8. Stir to mix well.
  9. Remove from the heat and add the lentils and cooking liquid.
  10. Pour into a greased casserole.
  11. Bake at 350F for 20 minutes.

lentils, vegetable stock, rosemary, tarragon, bay leaf, vegetable oil, carrot, garlic, onion, pressed, corn, bulgur wheat

Taken from www.foodgeeks.com/recipes/852 (may not work)

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