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Bulgur Lentil and Tofu Casserole

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


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.


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