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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 & 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.

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