Bulgur, Lentil and Tofu Casserole

• 3/4 cup lentils
• 3 cups vegetable stock
• 1 tsp. dried rosemary
• 1 tsp. dried tarragon
• 1 bay leaf
• 2 tbsp. vegetable oil
• 1 carrot, thinly sliced
• 4 cloves garlic, pressed
• 1 lg. onion, chopped
• 8 oz. tofu, pressed
• 3/4 cup cut corn
• 3/4 cup bulgur wheat

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)