| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Beans, Main dish |
4 |
Servings |
INGREDIENTS
| 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 |
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>
A Message from our Provider:
“To ignore God is the height of selfishness”