| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Beans, Main dish | 4 | Servings |
INGREDIENTS
| 3/4 | c | Lentils |
| 3 | c | Stock |
| 1 | t | Rosemary |
| 1 | t | Tarragon |
| 1 | Bay leaf | |
| 1 | t | Sesame oil |
| 1 | Carrot, thinly sliced | |
| 4 | Garlic cloves, pressed | |
| 1 | Onion, chopped | |
| 8 | oz | Tofu, pressed |
| 3/4 | c | Corn |
| 3/4 | c | Bulgur |
INSTRUCTIONS
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 <schansen@PACIFICRIM.NET>
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Nutrition (calculated from recipe ingredients)
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Calories: 380
Calories From Fat: 63
Total Fat: 7.2g
Cholesterol: 5.4mg
Sodium: 285.6mg
Potassium: 654.1mg
Carbohydrates: 63.5g
Fiber: 9.5g
Sugar: 6.5g
Protein: 17.7g