| 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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