| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Chiles, Main dishes, Vegetarian | 4 | Servings |
INGREDIENTS
| 3/4 | c | Lentils |
| 3 | c | Stock |
| 1 | t | Rosemary |
| 1 | t | Tarragon |
| 1 | Bay leaf | |
| 2 | 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 |
| 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 <hcbacon@connix.com> on Dec 29, 1998, converted by MM_Buster v2.0l.
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