| 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 <hcbacon@connix.com> on Dec 29,
1998, converted by MM_Buster v2.0l.
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