| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Main dishes, Chiles | 4 | Servings |
INGREDIENTS
| 3/4 | c | Lentils |
| 3 | c | Stock |
| 1 | ts | Rosemary |
| 1 | ts | Tarragon |
| 1 | Bay leaf | |
| 2 | tb | 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 |
| Viet chile-garlic paste or hot red pepper flakes to taste |
INSTRUCTIONS
In a large pot, cook the lentils in the stock along with the spices except chile paste/flakes for about 25 minutes. Remove the bay leaf. While the lentils are cooking, heat the oil in a skillet. Add the carrot, garlic, onion and tofu. Saute for 5 minutes. Add the corn & bulgur. Stir to mix well. Remove from the heat & add the lentils, chile paste/flakes & cooking liquid. Pour into a greased casserole. Bake at 350F for 20 minutes. Serve with spinach and toasted oat bread. Posted to CHILE-HEADS DIGEST by Chet Bacon <[email protected]> on Dec 29, 1998, converted by MM_Buster v2.0l.
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