| 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>
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