Title: Bulgur, Lentil and Tofu Casserole
Categories: Beans, Main dish
Yield: 4 Servings

3/4 c Lentils
3 c Stock
1 ts Rosemary
1 ts Tarragon
1 Bay leaf
1 ts Sesame oil
1 Carrot; thinly sliced
4 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.

Gary Null, "The New Vegetarian Cookbook"
Posted to EAT-L Digest 05 Sep 96

Date: Thu, 5 Sep 1996 19:06:49 -0700

From: Stacy Hansen