Bulgur, Lentil And Tofu Casserole Recipe

• 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

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

lentils, stock, rosemary, tarragon, bay leaf, sesame oil, carrot, garlic, onion, pressed, corn

Taken from cookeatshare.com/recipes/bulgur-lentil-and-tofu-casserole-94945 (may not work)